A lone rack of lamb is a good joint for 2–3 people (although don’t expect leftovers), and also one that is nice cold.


  • 1 Rack of lamb trimmed
  • 1 Sprig of fresh rosemary
  • 30g Fresh white breadcrumbs
  • 2tbsp Chopped parsley
  • 1tbsp Chopped basil
  • 1 Garlic clove peeled and crushed
  • ½tsp Salt


  • STEP 1

    Preheat the oven to 180°C, 350°F, Gas mark 4.

  • STEP 2

    Remove the parchment-like skin covering the meat (a thin layer of fat should remain) and scrape the bones clean if the butcher hasn’t done this for you. Put the lamb, bones down, in a small roasting tin or ovenproof dish, tucking the rosemary underneath.

  • STEP 3

    Roast for 30–40 minutes, depending on the size of the rack.

    While the lamb cooks, mix the breadcrumbs, parsley, basil, garlic and salt. After the initial roasting, remove the meat from the oven and turn up the heat to 200°C, 400°F, Gas mark 6. Carefully spread the breadcrumb and herb mixture over the fat layer, pressing it down well. Roast for another 10 minutes.

This roast does not produce any gravy worth speaking of, so if you wish to serve it hot, good accompaniments are those which add moisture, such as Boulangère Potatoes or a dish of baked tomatoes.

Recipe from Roasts by Laura Mason, published by National Trust books, RRP £16.99.