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Rack of lamb with cauliflower cheese


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan and seal the lamb racks all over.
  • Then arrange the racks in an oven tray and generously brush with mustard.
  • Mix together the breadcrumbs and herbs with 1-2 tbsp melted butter and the garlic. Then press this onto the lamb and cook in the oven for about 12-15 mins. Remove and set aside to rest.
  • To make the mornay sauce, put the remaining butter in a heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 4-5 mins.
  • Add the hot milk all at once and whisk vigorously. Cook over a moderate heat for 10 mins, until reasonably thick.
  • Then add a good handful of grated cheese with a little cream and seasonings. Stir and briefly cook.
  • At the same time, cook the cauliflower in a pot of boiling water until reasonably tender. Drain well and toss with the mornay sauce.
  • When the lamb is cooked, transfer the cauliflower to individual gratin dishes (or one large dish) and top with a little more mornay sauce and plenty of grated cheese. Cook in the oven until golden on top.


  • olive oil
  • 4 x 4-5 points French trimmed racks of lamb
  • Dijon mustard
  • 50 gm packet or fresh breadcrumbs
  • 4 tbsp chopped fresh herbs
  • 4-5 tbsp melted butter
  • 1 small garlic clove, crushed
  • 3 tbsp plain flour
  • 1 litre hot milk
  • grated tasty cheese
  • thickened cream
  • sea salt & freshly ground pepper
  • 1 small head of cauliflower, cut into small florets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm