How to cook Roast New Zealand Rack of Lamb with Marmalade Mustard Crumb Topping


Lamb racks 2 Pound , halved
For the topping marinade
Butter 60 Gram
Apricot marmalade/Apricot jam 2 Tablespoon
Wholegrain mustard 1 Tablespoon
Coarse breadcrumbs/Panko bread crumbs 1 Cup (16 tbs)
For the vegetables
White onion 1 Small , thinly sliced
Garlic 2 Clove (10 gm) , thinly sliced
Olive oil/Butter 2 Tablespoon
Rosemary leaves 2 Teaspoon , chop
Red chili 1/2 Small , thinly sliced (Optional)
Baby vegetables 600 Gram (Carrots, Courgettes, Sweet corn and Fennel)
For the garnish
Olive oil 1 Tablespoon
Pumpkin seeds/Sunflower seeds 4 Tablespoon
Watercress 1 Bunch (100 gm) , washed
Balsamic vinegar 2 Tablespoon



1. Preheat oven to 180C/fan 190°C/gas 5.

2. Cut the lamb racks in to half about 4 pieces in each rack.

3. Season lightly with salt all over and place it on a baking pan, set aside.

4. Thinly slice the onions, red chili and garlic, roughly chop the rosemary leaves

5. Place the baby vegetables in a roasting pan, set aside.


6. In a small saucepan, melt the butter, whole grain mustard and breadcrumbs stir until you form a thick paste like consistency.

7. Spoon and apply a generous amount of the topping on each of the racks.

8. Preheat a pan and pour oil olive oil and sauté the onions and garlic until lightly caramelized.

9. Add rosemary and chili, sauté everything together.

10. Add the sautéed onions over the baby vegetables place the rack of lamb on top.

11. Roast the rack in the preheated oven for 20 minutes depending on the thickness of the rack.

12. Start on the garnish, in a pan pour olive oil and add the pumpkin seeds and cook it over medium heat, stirring occasionally until they begin to pop up.

13. Turn off the heat and transfer it in a bowl.

14. Once the rack is done, turn the over off and keep the door ajar to let the lamb rest for 5 to 10 minutes before serving.

15. Take the racks out carefully and cut them into two pieces place it on a plate.

16. Drizzle the balsamic vinegar over the vegetables and mix it in.


17. Place a spoonful of the vegetables onto warm plates and place the lamb on top of the vegetables.

18. Garnish with watercress and scatter with pumpkin seeds and seve.


If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1280Calories from Fat 938

 % Daily Value*

Total Fat 105 g161.5%

Saturated Fat 44 g220%

Trans Fat 0 g


Sodium 303 mg12.63%

Total Carbohydrates 41 g13.7%

Dietary Fiber 6 g24%

Sugars 12 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet