Lamb guard of honour with lemon and mint crust

Lamb guard of honour with lemon and mint crust recipe

205 ratings

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  • Serves 6
  • 10 mins to prepare and 52 mins to cook, 10 mins to cool
  • 605 calories / serving


  • 2 x 8 bone racks of lamb (untrimmed)
  • 100g fine breadcrumbs
  • small handful fresh mint
  • 2 lemons
  • 3 shallots, chopped
  • 2 clove(s) garlic

For the Gravy

  • 15g butter
  • 1 level tbsp flour
  • 100ml red wine
  • 1tbsp redcurrant jelly
  • 1tbsp Worcestershire sauce

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    21g 105%
  • Sugars

    4g 4%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 20.3g Protein 32.1g Fibre 1.1g


  1. Heat the oven to Gas Mark 7, 220°C, 200°C fan. Pull off the outer layer of fat on the lamb and discard.
  2. To make the crumb mixture, blend the breadcrumbs, mint and the rind and juice of 1 lemon in a food processor until finely chopped. Spread this mixture over the lamb and place flat in a large roasting tin, crumb-side up. Squeeze the juice from the remaining lemon and add the juice, squeezed lemon halves, shallots, and garlic to the roasting tin. Roast for 45 minutes (or 25 minutes per lb) until the meat is cooked.
  3. Remove from the oven. Arrange the lamb racks on a serving platter with the bones facing inwards and interlocking to make an arch. Cover with foil to rest for 10 minutes while you make the gravy.
  4. Remove from the lemon halves, garlic cloves and any large shallot pieces from the roasting tin. Place the tin on the hob and add the butter. Heat until foaming, then add the flour. Cook 2-3 minutes until thickened, then pour on the red wine and 200ml boiling water, then add the redcurrant jelly and Worcestershire sauce. Simmer for 3-4 minutes then strain. Serve with the lamb.

If using smaller, trimmed, pre-packed lamb racks, you will need only half the crumb mixture.

See more lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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