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Hot cross bun-crusted lamb recipe
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Hot Cross Bun-Crusted Lamb Recipe with Salsa Verde from M&S

A rack of lamb recipe with a hot cross bun-crust – you heard it here first. A quirky use of two of the season’s favourites, this will certainly be a talking point at your table this bank holiday weekend.


2 lamb racks
1 tbsp olive oil
Salt and pepper

2 luxury hot cross buns, blended into rough crumbs
40g unsalted butter, softened
30g Parmesan, finely grated
½ pack parsley, finely chopped
1 lemon, zest only
Pinch salt

Salsa verde
2 banana shallots, finely chopped
3 tbsp olive oil
½ tin anchovies
2 tbsp capers
1 lemon, juice only
1 pack fresh parsley, finely chopped
1 pack fresh mint, finely chopped
200g purple sprouting broccoli to serve


1. Preheat oven to 200°C. Lightly oil and season the lamb racks.
2. Mix the bun crust ingredients and press onto the lamb racks.
3. Roast for 12-15 minutes and allow to rest for 5-10 minutes.
4. Meanwhile, place the chopped shallots and olive oil into a small saucepan and cook until soft and sweet.
5. Add the anchovies, capers and lemon juice and continue to cook for 2 minutes. Stir the chopped herbs through.
6. Serve the lamb with steamed purple sprouting broccoli dressed with salsa verde; add extra salsa verde on the side.


M&SAll ingredients are available from Marks & Spencer.

Marks & Spencer offers an extensive range of food and wine. There are 17 stores in the Republic of Ireland. To find your nearest store visit

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