Heston Blumenthal's Rack of Lamb with Caraway and Herbs

Heston Blumenthal's Rack of Lamb with Caraway and Herbs

World renowned chef Heston Blumenthal shares his recipe for a mouth-watering watering Rack of Lamb, complete with Caraway and Herbs

The flavoured salt and the salsa give this dish a real lift - and they're easy to weigh out accurately with the Precision Electronic Digital Scales, which measure in 0.5g increments. Then, all you've got to do is sear the meat to a beautiful, even cook using Heston's flipping technique.

Heston Blumenthal's Rack of Lamb with Caraway and Herbs


For the salsa verde

10g mint leaves
6g parsley leaves
Zest and juice of a lemon
13g capers
7g Dijon mustard
1 clove garlic, peeled
90g olive oil

For the flavoured salt

6g caraway seeds
Zest of a lemon
2g garlic powder
5g thyme, leaves picked
1g black peppercorns
0.5g bay leaves
15g salt

For the lamb

2 racks of lamb, approx. 500g each
Extra virgin olive oil
6g reserved flavoured salt


Make the salsa verde by blitzing together all the ingredients in a food processor. Cover and set aside.

To make the flavoured salt, blitz all the ingredients together. Cover and set aside.

For the lamb, pre-heat a water bath to 60°C. Place each rack into individual sous-vide bags along with 15g olive oil in each bag. Seal the bags under full vacuum and place in the water bath for 1 hour. Remove the racks from the bags and pat dry with kitchen paper. Season each rack of lamb with 3g of the flavoured salt. Coat the bottom of a large pan generously with olive oil and place over a medium-high heat. When the oil is hot, add the lamb and cook for 4 minutes, flipping the rack every 15 seconds, until the meat is brown on all sides. Remove the lamb and rest for 5 minutes on a cooling rack placed over a tray before cutting into cutlets. Serve with the salsa verde.