Herb Crusted Rack of Lamb

With Crushed Jersey Royal Potatoes, Pea Puree and a Sticky Lamb Jus

  • 2 x Medium saucepans
  • Blender
  • Sieve
  • Regular bowl
  • Potato masher
  • Frying pan
  • Timer
  • Salt and Pepper
  • Olive Oil
  • Dijon mustard
  • Rack of lamb
  • Breadcrumbs
  • Mint Oil
  • Peas
  • Butter
  • Cream
  • Chicken Stock

In this dish you’ll use a fabulous rack of Shropshire lamb, seared in a pan, and then crusted with our own breadcrumb and herb mix, cooked medium and served with a sticky sauce, crushed Jersey royals and pea puree. A vibrant dish to be enjoyed throughout the summer using in season meat and vegetables.


Lamb sourced from farms local to Shropshire, you will create a lovely dish from one of the prized cuts.  Searing the rack in the pan, coating it in our secret herb breadcrumb mix and then roasting in the oven, this recipe combines simple cooking techniques with a little flair to create a stunning looking dish for you and your guests to enjoy. Served with crushed new potatoes, a silky pea and mint puree and finished with a sticky sauce, this is a wonderful dish for all to enjoy.

£16.50 (per portion)