Herb Crusted Rack of Lamb with Roasted Root Vegetables

by Matt Astorga

Serves: 4



  • 2 racks of lamb 6 bones each – cut in half (total 4 portions)
  • 1/2 cup Carnivor Shiraz
  • 2 tbsp garlic – minced
  • 1 tbsp Dijon
  • 1 tbsp mint – chopped
  • 1 tbsp tarragon – chopped
  • 1 tbsp oregano


  • 1 1/2 cup sourdough breadcrumbs or panko
  • 3 tbsp Dijon
  • 3 tbsp olive oil
  • 2 sprig rosemary
  • 2 sprigs thyme leaves
  • 3 sprigs mint
  • 3 sprigs parsley
  • 3 sprigs tarragon
  • Salt and pepper to taste

Herby Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 garlic clove – minced
  • 1 tbsp Dijon
  • 1 tbsp mint – chopped
  • 1 tbsp tarragon – chopped
  • 1 tbsp green onion – chopped
  • 1 lemon – juice


  • 6-10 carrots, parsnips or your favourite root vegetables
  • 2 tbsp olive Oil
  • Salt and pepper

herb crusted rack of lamb and roasted root vegetables


  1. In a shallow bowl marinate lamb for at least 1 hour and up to 3.
  2. In a food processor add all the crust ingredients, omitting the breadcrumbs.
  3. Add the breadcrumbs to the crust mixture.
  4. Remove lamb from marinade and cover with crust.
  5. Toss the root vegetables in a bowl with the olive oil and salt and pepper; spread evenly out on a sheet pan for roasting.
  6. Roast the lamb and the root vegetables in the oven at 450 °F for 7 – 8 minutes or until internal temp reaches 125 °F.
  7. While the lamb and vegetables cook prepare the yogurt sauce in a separate bowl combining all the ingredients.
  8. Serve with yogurt sauce on top of your favourite roasted root vegetables
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