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Herb-Crusted Rack of Lamb with New Potatoes

This elegant herb-crusted rack of lamb is a sophisticated yet simple dish, perfect for a weekend dinner or a special occasion. The lamb is seared to seal in the juices before being coated in a fragrant mixture of fresh parsley, dill, and earthy cumin. Roasting the meat with this vibrant crust infuses every slice with a savoury depth of flavour that pairs beautifully with the natural sweetness of the lamb.

As a high-protein main course, this recipe offers a balanced and nutritious meal when served alongside the peppery watercress and tender new potatoes. The addition of Sherry vinegar provides a bright acidity that cuts through the richness of the meat. It is a wonderful way to enjoy seasonal spring lamb, but it tastes just as delicious throughout the year for a wholesome homemade feast.

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Ingredients for Herb-Crusted Rack of Lamb with New Potatoes

  • 675g small new or Yukon Gold potatoes, scrubbed

  • Kosher salt

  • 2 racks of lamb (about 900g total)

  • Freshly ground black pepper

  • 4 tablespoons olive oil, divided

  • 2 garlic cloves, chopped

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped fresh dill

  • 1 tablespoon Dijon mustard

  • 2 teaspoons cumin seeds, crushed

  • 6 cups watercress leaves with tender stems

  • 2 teaspoons Sherry vinegar

Place potatoes in a large saucepan and cover with 1" cold water; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes. Drain.

Meanwhile, preheat oven to 204°C. Season lamb with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over, 6–8 minutes; transfer to a foil-lined baking sheet, placing fat side up.

Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.

Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 54°C for medium-rare, 18–22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.

While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in vinegar and season with salt and pepper. Serve lamb with watercress and potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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