English Lamb Rack with Goat’s Cheese

English Lamb Rack with Goat’s Cheese

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


Chef Rachel Green created a recipe using lamb cutlets with asparagus, goats’ cheese and lavender or rosemary; this time we have used rosemary and chives straight from the garden, just two paces from my kitchen door. 



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Ingredients and Method


  • 2 racks of lamb (we bought 2 racks with 7 cutlets in each, sufficient for 4 people)
  • 4 tsp Tiptree Wholegrain Mustard
  • 2 sprigs of fresh Rosemary leaves
  • 1 tbsp sprigs of fresh Rosemary leaves
  • 1-2 tbsp Light Olive Oil and nob of Butter
  • 12 medium Asparagus spears, trimmed and griddled (optional)
  • 125g Soft Goats’ Cheese
  • 2-3 tbsp fresh Double Cream
  • Black Pepper ground
  • 1 tbsp fresh Chives


  1. Set oven at 200c Fan or 220c in non fan oven
  2. Finely chop rosemary leaves and chives. Spread mustard on the fat of the loin and cover with herbs. Wrap tightly in Clingfilm and chill until ready to cook – at least 1 hour. Cut racks in half so you have 4 portions.
  3. Cream goats’ cheese, add a little cream to slacken - the mixture to stand in peaks, Season with cracked black pepper corns and chives.
  4. Place oven proof dish in oven to heat with 1 tablespoon of oil.
  5. Heat oil in heavy pan, add butter then seal meat on each side – 1½ min in total.
  6. Remove meat from pan and put into dish in oven.
  7. Cook according to taste – 10 minutes for pink or 15 for well done.
  8. If using asparagus, brush pan with little oil and griddle till just tender.
  9. Allow meat to rest in warm place for 5 minutes.
  10. Serve with asparagus, goats’ cheese and fresh vegetables or salad.
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