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Rack of lamb with Persillade crust & pesto beans



  • Preheat oven to 200°C fan forced (220°C normal).
  • Place the rack of lamb in a heavy-bottomed baking tray and smear the top with mustard.
  • Combine the crumbs with the parsley. Then press them on top of the mustard.
  • Spray with oil and cook in the oven for about 10-12 mins. Then remove and rest, before serving as is or slicing into cutlets.
  • When the lamb is almost ready, whisk 1 heaped tbsp pesto with some grated parmesan and a splash of oil. Set aside.
  • Cook the beans in plenty of rapidly boiling, salted water until crisp-tender. Then drain well and toss with the pesto mixture
  • To serve, mound the beans on a plate, sprinkle a little extra pesto and grated parmesan on top, and place the rack of lamb (or cutlets) alongside.
  • nb.  You can cook the lamb a little more, if you prefer.




  • 1 x 6-point rack of lamb, French trimmed
  • grain mustard
  • ½ cup Panko crumbs (or plain crumbs)
  • 1 heaped tspn chopped fresh parsley
  • olive oil spray
  • pesto
  • freshly grated parmesan
  • olive oil
  • 12 green beans, topped & tailed
  • sea salt


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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    1 cup250 ml
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    1 lb450 gm