Whether it’s Easter you’re celebrating or just having a lovely lunch with family, friends or colleagues, Mushroom & Feta Crusted Rack of Lamb has to be front and centre on your dining table this weekend – so easy to make, so divine to eat and oh-so-impressive to serve. #Fresh Mushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #Easterlamb #lambroastdinner


Mushroom & Feta Crusted Rack of Lamb

Preparation time: 20 minutes

Cooking time: 40 minutes



2tbsp olive oil

150g button mushrooms, finely chopped

2 cloves garlic, crushed

2 sprigs rosemary, leaves only, finely chopped

2 racks of lamb (6 cutlets each)

1tbsp mint jelly

100g fresh breadcrumbs

small bunch flat-leaf parsley, chopped

zest of 1 lemon

50g feta cheese, crumbled



1 Heat the olive oil in a frying pan and fry the mushrooms until golden and quite dry. Add the garlic and rosemary and fry for 1 minute more.

2 Meanwhile, heat the oven to 200°C. Season and brush the lamb racks with the mint jelly.

3 In a bowl, mix together the mushrooms, breadcrumbs, parsley, lemon zest and feta. Press onto the lamb racks. Transfer to a greased baking tray and roast for 30-40 minutes, depending on how you like your meat done. Rest before carving.