This lamb is nurtured in the lush fields of New Zealand`s rolling countryside, where the fresh mountain air mingles with the long hours of sunshine and the surrounding sea breeze.

Our offer stands for the highest quality lamb from New Zealand. The lambs are 100% grass-fed, without additives.

Specialists `hand pick` the lambs that qualify for the Gustor quality.

Gustor opts for the short-cut lamb crowns (shorter bones), so that they can also be fried in the pan or grill without any problem. These are delivered to Gustor fresh (not frozen), direct from New Zealand.

Oven-Roasted Rack of Lamb with Herb Crust – A Festive Recipe for Perfect Pink Lamb

A rack of lamb is one of the most elegant cuts of meat you can serve. Combining tender, juicy lamb with a fragrant herb crust made from rosemary, thyme, parsley, and mustard creates a dish that is both impressive and delicious. Perfect for special occasions or a gourmet dinner at home.

Ingredients (Serves 4)

• 2 racks of lamb
• 2 tablespoons Dijon mustard
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 80 g breadcrumbs or panko
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 knob of butter

Step 1 – Preparation

Remove the racks of lamb from the refrigerator at least 1 hour before cooking.

Pat the meat dry with paper towels.

Season generously with salt and freshly ground black pepper.

Preheat the oven to 180°C (355°F).

Step 2 – Prepare the Herb Crust

In a bowl, combine:

• Breadcrumbs or panko
• Rosemary
• Thyme
• Parsley
• Garlic
• Olive oil

Mix until you obtain a slightly moist herb mixture.

Step 3 – Sear the Lamb

Heat an ovenproof skillet over high heat.

Add the butter.

Sear the racks of lamb on all sides for approximately 2 minutes per side.

Make sure the fat side is nicely browned as well.

Step 4 – Apply the Herb Crust

Remove the skillet from the heat.

Generously brush the top of each rack with Dijon mustard.

Firmly press the herb crust onto the mustard layer.

The mustard helps the crust adhere perfectly during roasting.

Step 5 – Roast in the Oven

Place the racks of lamb in the preheated oven.

Recommended Internal Temperatures

• Medium Rare: 52–54°C (126–129°F)
• Medium: 58°C (136°F)

For best results, use a meat thermometer.

Step 6 – Rest the Meat

Remove the lamb from the oven once the desired internal temperature is reached.

Loosely cover with aluminum foil.

Allow the meat to rest for at least 10 minutes.

This allows the juices to redistribute throughout the meat.

Step 7 – Serve

Cut between the bones to create individual lamb chops.

Serve with:

• Potato gratin
• Creamy mashed potatoes
• Green asparagus
• Honey-glazed carrots
• Seasonal vegetables

The Gustor Tip

For an even richer crust, add a tablespoon of finely chopped pistachios or grated Parmesan cheese to the herb mixture.

We strongly recommend serving rack of lamb medium rare (52–54°C / 126–129°F) to fully appreciate its tenderness and delicate flavor.

Enjoy! 🐑🌿🔥