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House rule Nº 02 Salt early, salt often. Timid seasoning is a quiet cry for help.

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Lamb

Za’atar-Crusted Lamb Rack

Prep 15 min Cook 25 min Serves 4 Level Medium

The rack is hand-frenched at our counter, so there is no trimming to do — just crust it, roast it, rest it.

Ingredients

  • 1 Grillsons Lamb Rack (8-bone, frenched)
  • 3 tbsp za’atar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 30g breadcrumbs
  • 1 garlic clove, grated
  • Salt

Method

  1. Heat the oven to 210°C. Season the rack and sear it fat-side down in a dry, hot pan until golden.
  2. Mix za’atar, breadcrumbs, garlic and oil. Brush the seared fat cap with mustard and press the crust on.
  3. Roast 18–22 minutes until the centre reads 54–57°C for rosy medium-rare.
  4. Rest 10 minutes under loose foil, then carve between the bones.