Herb Crusted Rack of Lamb with roast veggie pesto pasta salad

Rack of lamb and potato salad - what could be more New Zulund than that? Herb crusted rack of lamb with a side of pesto and roast balsamic tomato pasta salad is a great combination sure to impress your guests!

Serves: 4


For the Lamb:

4 Racks of Lamb - frenched, trimmed (we love Pure NZ Lamb)

1 cup Diamond Coat n Cook

A handful of flat leaf parsley - finely chopped (we love Superb Herb)

A handful of mint - finely chopped (we love Superb Herb)

A handful of rosemary - finely chopped  (we love Superb Herb)

Salt and peps

3-4 tbsp olive oil (we love Olivado)

2 tbsp Dijon mustard (we love Delmaine)


For the Pasta Salad:

450g pack Diamond vegetable spirals

1 pot Fresh basil pesto (we love Delmaine)

1 bag baby spinach

1 punnet vine cherry tomatos (we love Beekist)

2 tbsp Balsamic Glaze (we love Delmaine)

1 tbsp Honey (we love Mother Earth)

A handful of basil (we love Superb Herb)



  1. Cook the Diamond pasta according to packet instructions - drain and rinse under cool water. Set aside.
  2. Stir together Diamond Coat n Cook, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with oil and toss until combined well.
  3. Preheat oven to 200C
  4. Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
  5. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
  6. Roast Lamb for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55C (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
  7. Place the tomatoes on a deep baking tray and drizzle with balsamic, olive oil