Herb-crusted rack of lamb with tzatziki

Herb-crusted rack of lamb with tzatziki

Total: 1 hr 30 Min. | Active: 40 Min.
Nutritional value / person: 667 kcal
, Fat: 37 g
, Carbohydrate: 40 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 cucumber peeled, deseeded, coarsely grated
½ tsp salt
300 g plain greek yoghurt
1 garlic clove, squeezed
2 tbsp oregano, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
a little pepper

Racks of lamb

1 tbsp olive oil
2 racks of lamb (each approx. 400 g)
1 tsp salt
a little pepper

Herb crust

½ bunch flat-leaf parsley, roughly chopped
½ bunch oregano, roughly chopped
¼ bunch rosemary, roughly chopped
1 garlic clove, squeezed
50 g breadcrumbs
2 tbsp unsalted, shelled pistachios
1 tbsp olive oil
¼ tsp salt
1 tbsp honey mustard


600 g baby potatoes
salted water, boiling
2 tbsp olive oil
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How it's done

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Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., squeeze out the liquid regularly. Mix the cucumber with the yoghurt, garlic, oregano, lemon juice and oil, season.

Racks of lamb

Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray.

Herb crust

Using a food processor or mortar and pestle, finely grind the herbs, garlic, breadcrumbs, pistachios, oil and salt, empty into a deep dish. Coat the lamb racks with the mustard, cover with the herb crust, press down firmly, return to the tray, insert the meat thermometer so that it does not touch the bone.

To roast in the oven

Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.


Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, mix with the oil. Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and tzatziki.

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