Preparation time: 10 mins

Cooking time: 20 mins



1x Free Range Lamb Rack with (8-9 ribs)
¾ Cup of Panko Breadcrumbs* (you can also use regular / GF alternative)
½ Tsp finely chopped Rosemary
½ Tsp finely chopped Sage
½ Tsp finely chopped Parsley
¼ Tsp Thyme leaves
½ Tsp Salt flakes
1 Tsp Magic spice mix (see instructions below)

Sam's Guide

  1. Take your lamb rack out of the fridge and let it rest. Trim away any excess fat from the ribs and score the fat in a criss-cross pattern with your knife. Drizzle with a bit of olive oil (this will help the crumb stick). Now’s a good time to turn on the BBQ and get it heating up towards 200C.
  2. Finely chop your herbs and combine them in a bowl with your Panko crumbs, spice mix, and salt.
  3. Press the crumb liberally onto both sides of the lamb rack. Try to get a nice and thick layer all over. You can use a dash more olive oil to help it stick.
  4. Once properly coated, put your rack on the BBQ with the ribs curving downward, a cook for 20mins on 2ooC with the lid down. The crumbs should turn out a nice golden brown and the ribs should end up with dark tips. Remove from the heat and let it rest for 5-10 mins.
  5. Once rested, cut the rack out into cutlets. The eye of the rack should be a nice uniform pink. We served this one with mash and heirloom carrots with a balsamic reduction but you could do spuds and gravy.

*Pronounced ‘Puhn-ko’ – Panko is Japanese for ‘bread in small pieces’ and is made by baking bread dough with an electric current instead of conventional heat sources. This makes for an evenly cooked, crustless bread which is ground into crumbs and re-roasted. The best bread-crumbs out there!