Rosemary-Crusted Roast Lamb

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A quick, elegant, and flavorsome lamb dish that would make a perfect holiday main course or Sunday dinner. Roast the baby potatoes and carrots along with the lamb. While the lamb rests, reduce the leftover juices for a few minutes on the stovetop to make a quick gravy. Dinner is served!

recipe updated Jul 9, 2020


  • Baby potato icon
    Baby potato
    750 g (about 13 ¼)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (about 3.6 g)
  • Chantenay carrots icon
    Chantenay carrots
    300 g (about 6)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Dijon mustard icon
    Dijon mustard
    3 tbsp (about 45 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lamb stock icon
    Lamb stock
    75 ml (about 75 g)
  • Rack of lamb icon
    Rack of lamb
    2 (about 400 g)
  • Breadcrumbs icon
    50 g (about 1 cups)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tsp (about 11 g)
  • Redcurrant jelly icon
    Redcurrant jelly
    2 tbsp (about 42 g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat oven - 220°C
  2. Add baby potato, chantenay carrots and olive oil to a clean large roasting dish
  3. Toss well until coated
  4. Roast - 5 min, 220°C
  5. Add dijon mustard, garlic clove and olive oil to a clean small bowl
  6. Season with salt & pepper to taste
  7. Mix with tablespoon
  8. Add lamb stock and rack of lamb to the meat
  9. Add marinade to meat evenly
  10. Sprinkle with fresh rosemary and breadcrumbs
  11. Cook until tender - approx 20 min, 220°C
  12. Remove then set aside
  13. Add balsamic vinegar and redcurrant jelly to the meat
  14. Stir until combined
  15. Heat until just boiling - medium heat
  16. Serve
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