Divine Black Pepper and Herb-Crusted Rack Of Lamb

Lamb is a great source of protein and essential vitamins and minerals. Many people are concerned with the saturated fat and cholesterol content in foods, which have caused them to reduce or eliminate their consumption of red meat. However, lamb and other red meats, when eaten in moderation, can be part of a healthy diet.

This divine Black Pepper and Herb-Crusted Rack Of Lamb is the perfect dish for any occasion and goes extremely well with a robust South African red. Add a few roasted vegetables and some baked potatoes to the might and you have the perfect combination for a finger licking good meal.


  • 4 Lamb racks; defrosted
  • 1 1/2 t Olive oil
  • 1 Garlic clove, minced
  • 1 tb Black pepper; coarse crushed
  • 1 tb Parsley; minced, fresh
  • 1/2 t Rosemary; dried
  • 1/2 t Coarse salt
  • 1/4 t Thyme; dried


  1. Pat lamb dry and brush all over with oil.
  2. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.
  3. Set shallow roast pan in oven and preheat to 240C. Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 190C and roast another 20 minutes.
  4. Transfer to cutting board and let stand, covered with a tent of foil, for 5 minutes. Carve between ribs to serve.