Traditional Ester lunch is usually served at my Mum. She always cooks lovely, tender ham, deviled eggs, salad, but never ever bakes lamb. It’s simply not a traditional meal in my home. But, since I have had my own family and I bacame a Mum, I have tried to establish our tradition for Easter and Christmas period. So it happend almost 5 years ago when I baked lamb. It was amazing! I try different recipes year by year, and this rack was an other fantastic part of our current Easter menu.  Sometimes I bake lamb with rosemary but in my opinion lamb goes better with mint than with the previous herb, so in the future I’m going to insist on mint. It ‘s really delicious, isn’t it?


Serves 3

kb 750 gr rib of lamb
some olive oil

3 tbsp mustard
50 gr breadcrumbs
a good handful fresh mint
1 lemon rind
1 garlic cloves

for garnish: 
small handful fresh mint
some olive oil

  1. Remove the most fat of the back of the rack. (If You prefer French-trim the bones by cutting the fat out around each bones. ) Season the meat with salt and freshly ground pepper. Drizzle with some olive oil.
  2. Heat a pan on medium for a few minutes. When it’s hot enough put the meat and fry for 6 minutes on each side.
  3. Meanwhile preheat oven to 190 C. If the meat has been fried leave to cool to room temperature.
  4. Prepare the crust: mix breadcumbs with finely chopped mint, finely grated lemon zest, and mashed garlic. Brush the skin of lamb with mustard, and then with a spoon try to cover the mustard coat with minted crust, gently press to adhere.
  5. Take a roasting pan, lightly drizzle with some olive oil. Place tre meat  crusted  side up. Bake for 15-20 minutes to get a medium. If you prefer well done, bake for 5 minutes more.
  6. Leave the meat on a warm place to have a rest at least 5 minutes before serving.
  7. Mix the finely chopped mint leaves with olive oil, set aside.Serve with fresh green salad, potato gratin, or spinach and the mint-olive oil mixture.