Parsley crusted rack of Wharfedale lamb

“Adrian’s Wharfedale lamb recipe went down so well on our Yorkshire Day menu that it was featured in Living North.

Tender Yorkshire lamb served on a bed of fluffy mash potato and complemented by seasonal local vegetables. 

Prep 20 mins

Cook 25 mins



3-4 People


Chef Level



  • 1 rack of Wharfedale lamb  French trimmed (ask the butcher to do it)
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon fresh brown breadcrumbs
  • 60g melted butter or enough to make a paste the consistency of raw pastry
  • 50g Yorkshire ‘bobby beans’
  • 50g pod peas
  • 50g broad beans
  • 2 baby leeks
  • 1 large potato mashed
  • A tablespoon of Pistachio nuts
  • Edible flowers to garnish


1, First make your crust by whizzing up the parsley and adding to the breadcrumbs, season and drizzle in the melted butter and mix to a thick paste, chill for half an hour whilst you prep the veg.

2, Cut the baby leeks into batons and slowly cook in a little duck fat or olive oil on the hob till they are tender, set aside somewhere warm.

3, Pod your peas and broad beans and cut the bobby beans into strips the same length as the leeks.

4, Cook the mashed potato in the usual way but add lots of butter and a splash of cream to make it extra luxurious, blitz up the pistachio nuts in the food processor or with a rolling pin and a plastic bag.

5, Pan sear the lamb rack in a hot frying pan sealing the meat on all sides for about 4 minutes. Remove the crust from the fridge and roll out between two sheets of greaseproof paper. Cut to the size of the lamb flesh and peel off the paper carefully so a thin layer of crust covers the lamb. Return to a hot oven (170°c) for another 5 minutes.

6, Remove the lamb from the oven and leave to rest in a warm place for 6 minutes while you boil off the peas, bobby beans and broad beans in salted boiling water.

7, To serve, dot a little potato in the centre of your plate, cut carefully between the bones of the lamb so as not to disturb the crust. Sit the lamb on the potato and mix together the leeks, peas, beans and broad beans and drizzle with a little butter, pile this mix alongside the lamb and quenelle the rest of your potato alongside. Finally sprinkle your pistachio crumble along the side.