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The main dish, Light and fresh

Herb crusted rack of lamb with minted peas

Herb crusted rack of lamb with minted peas is a spring main course for 6, made with racks of lamb, breadcrumbs, parsley, thyme and peas. It takes 40 minutes of active work out of 1 hour 40 total, rated medium difficulty, at a cost of €7.90 per person. The herb crust and peas are made ahead in the morning, leaving only the roasting before guests arrive. Success comes down to searing the meat very hot then roasting it pink, with mustard helping the crust stick.

A pink rack of lamb under its fresh herb crust, with bright green peas and mint, the dish that says spring has arrived.

Herb crusted rack of lamb with minted peas
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€7.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Under its crust of fresh herbs, the rack of lamb stays pink and juicy, scented with thyme, rosemary and garlic, with the crunch of breadcrumbs against the tenderness of the meat. The minted peas bring the brightness that balances the dish, green and lightly sweet, far from the heaviness of braised meats. It's a dish that smells like spring the moment it comes out of the oven.

This is the dish for a slightly dressed up dinner with friends, or a Sunday family meal once the warmer days return. It has the look of a restaurant plate, with golden chops fanned out on a platter, yet stays simple once the crust and peas are ready ahead of time. Plan a three course meal, with a light starter before and a fruit dessert after.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 23 min
  4. When it's time to serve 1 step, 10 min

There's no need to start the day before here, everything happens the same morning. Make the herb crust and cook the peas with spring onions during the day, then set both aside in the fridge. Just before guests arrive, sear the meat, brush with mustard, press on the crust and roast it. When it's time to serve, let it rest ten minutes, reheat the peas with mint, then carve into chops in front of your guests for a nice effect.

The ingredients

6 people

Butcher

  • Racks of lamb, trimmed 3

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Thyme 6 sprigs
  • Rosemary 2 sprigs
  • Garlic 3 cloves
  • Fresh or frozen peas, shelled 900 g
  • Mint 1 bunch
  • Spring onions 4

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Mustardoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g

Allergens Gluten, Mustard, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Blend the parsley, thyme, rosemary, garlic, breadcrumbs, a little oil, salt and pepper to make the herb crust. 10 min

    A small amount of oil is enough to bind it, the mixture shouldn't be wet.

  2. Cook the sliced spring onions in butter, add the peas and a little water, cover and cook, then let cool. 15 min

    Stop cooking while the peas still have bite, they'll finish cooking when reheated.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sear the racks of lamb fat side down in very hot oil, then brush them with mustard. 8 min

    Let them color without moving them, they'll turn a deep golden brown.

  2. Press the herb crust onto the meat and roast at 200°C. 15 min

    A probe reading 52°C gives you pink lamb, remember to let it rest afterward.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the racks rest for ten minutes under foil, reheat the peas with chopped mint, then carve into chops. 10 min

    Add the mint at the very end, cooked too long it turns dark and loses its flavor.

Our tips to get it right

  • Take the racks of lamb out of the fridge at least 30 minutes before cooking, cold meat sears poorly and cooks unevenly.
  • Use fine breadcrumbs so the herb crust stays compact and doesn't fall apart when you carve the chops.
  • Plan on about one and a half chops per person if each rack has eight ribs, so everyone gets enough meat.

The variations

  • Swap the rosemary for tarragon for a milder herb crust that complements the lamb without overpowering it.
  • For a gluten free version, replace the breadcrumbs with almond flour, the crust will be a bit softer but still holds together well.
  • For kids, serve the chops plain without the herb crust, and the peas without the mint, which younger palates often skip.

What to serve it with

  • Roasted baby potatoes
  • Light potato gratin
  • A light red wine
  • Green salad before the main

Storage

Leftovers keep for 2 days in the fridge in a sealed container, with the meat and peas stored separately. Cooked lamb doesn't freeze well since it loses its tenderness, so it's best eaten within a couple of days. Reheat gently in a low oven to avoid overcooking the meat.

Questions about this recipe

How do you check if the rack of lamb is done without a thermometer?

Press the meat with your finger, it should feel springy with slight resistance for a pink finish. If unsure, make a small cut between two ribs to check the color inside.

Can you use frozen peas instead of fresh ones?

Yes, frozen peas work well and save you the shelling time. Just shorten the cooking time slightly since they're often already blanched.

How do you plate the rack of lamb so it looks good at the table?

Carve the chops just before serving and fan them out on a warm platter, crust facing up. Add the peas alongside so the green contrasts with the golden crust.

Is one rack of lamb enough for two people, or should you adjust?

Three racks for 6 people give a generous portion of about one and a half chops each. You can adjust the amount depending on your guests' appetite and the rest of the menu.

Can an herb crusted rack of lamb with minted peas be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make an herb crusted rack of lamb with minted peas?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in an herb crusted rack of lamb with minted peas?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an herb crusted rack of lamb with minted peas cost?

About €7.90 per person, that's €47.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mustard, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Fresh fruit sorbet The dessert

Light and fresh

Fresh fruit sorbet

  • 25 min of work
  • Prepared the day before
  • Easy, €2.10 per person

120 kcalcalculated by Kiloach

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