Here at Bonemasters Europe we love food and we love sharing food. We are excited to share with you this recipe from our very first Bonemasters Photo shoot. This half rack of Lamb is a hearty, colorful (Instagram worthy) dish topped with our very own Bonemasters Lamb Glace. Follow the recipe below to create this wonderfully photographed dish in your kitchen.

40 minute cook time

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  • 1/2 Lamb Rack (4 bones weighing about 250-300g)

  • 50ml Olive Oil

  • Seasoning: Sea Salt Flakes and Pepper

  • 100g Spinach Leaf (Sauteed)

  • 20g White Onion (Chopped)

  • 50g Butter

  • Baby Carrots (we used 3 multicolored carrots for some flare)

  • 3 Medium Sized Potatoes

For the Crust

  • 40g Grain Mustard

  • 80g Breadcrumbs

  • 1g each of Dried Rosemary, Thyme, Oregano (Chopped)

To Garnish

  • 1 Rosemary twig (fried)

  • 150ml of Bonemasters Lamb Glace

The Method

The prep:

Firstly, preheat the oven at 180 Degrees. After this, prepare the Crust Mix by blending the dry ingredients together in a bowl and then put to the side. Next, parboil the Potatoes and cover in Olive Oil and Salt when done.

While the Lamb is cooking, in a medium sized saucepan add 150ml of Bonemasters Lamb Glace and on a medium temperature reduce the sauce for about 5 minutes. At the same time, Saute off Spinach with Onion, Butter, Salt and Pepper and blanch the assorted Baby Carrots.

The Lamb:

In a large frying pan, add Olive Oil and sear the Rack of Lamb on both sides, making sure to season. Let the Lamb Rack cool and then spread the top with Mustard, followed by the Crust Mix prepared earlier.

Place the rack and the parboiled Potatoes on a baking tray and place into the preheated oven. Cook for about 10-15 minutes for Medium Rare. Once the Lamb is cooked, remove it from the tray and let it rest for a few minutes.

The Plating: 

For plating this dish we have used a large, wide brimmed dinner plate. Firstly, slice the Lamb Rack in half, then start dressing the plate with the Spinach, Potatoes and Carrots as desired. Place the Lamb in the center of the plate with the bones facing together or the same way depending how the lamb will sit. To finish, drizzle the dish in Lamb Glace.

Our Glace tip:

We recommend using 150ml to give you roughly 100ml of Glace after reducing. By further reducing the product yourself you can accentuate the flavors even more. Make sure to add the frozen Glace to a cold pan and gradually bring to boil.