Roasted Rack of Lamb in a Feta, Olive and Rosemary Crust

Name: Roasted Rack of Lamb in a Feta, Olive and Rosemary Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 x 550–600 g/1 lb 3 oz–1 lb 5 oz racks of lamb, French-trimmed; 1 tbsp olive oil; sea salt and freshly ground black pepper; boiled green beans and new potatoes, to serve; boiled green beans and new potatoes, to serve; 150 g/5½ oz feta cheese; 50 g/1¾ oz/scant 1 cup fine white breadcrumbs; 16 green olives, pitted; leaves of 2 fresh rosemary sprigs, chopped; leaves of 2 fresh rosemary sprigs, chopped; handful flat-leaf parsley, roughly chopped; 4 anchovies in oil, drained; freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

2 x 550–600 g/1 lb 3 oz–1 lb 5

Europe
Spain
Starter
Mediterranean

Method

If you’re planning a dinner party to impress, you can’t go wrong with this elegant rack of lamb. The flavours of feta, green olives and rosemary give the dish a real kick.

Preheat the oven to 180°C/350°F/gas mark 4.

Cut away the thick layer of fat on the outside of each