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Roast Potatoes:



  • Spinach, blanched and mixed 375.0 g
  • Parsley, roughly chopped 10.0 g
  • Vinaigrette 20.0 ml

Designed for professional chefs, check out this Dijon Crusted Lamb Rack with Roasted Potatoes & Spinach recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Aromat Seasoning, Knorr Beef Stock Powder and Colman’s Dijon Mustard.



  1. Roast Potatoes:

    • Preheat oven to 180°C. Mix 20ml of the olive oil and 10g of the Garlic Puree together. Drizzle potatoes with garlic oil and sprinkle with Knorr Aromat Seasoning. Roast for about 60 minutes or until crisp.
  2. Lamb:

    • Season the lamb racks well with Knorr Professional Beef Flavoured Powder and crushed peppercorns, drizzle with 50ml of olive oil. Sear the lamb on both sides in a frying pan.
    • Spread the Colman’s Dijon Mustardevenly over the seared meat. Mix breadcrumbs, remaining garlic puree, herbs, lemon zest and remaining oil together.
    • Pat onto the mustard so the crumbs stick.
    • Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
  3. Serving:

    • Serve with the potatoes and wilted spinach, drizzled with vinaigrette.