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Parmesan-crusted lamb with baby broccoli and white bean salad

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Served with a simple baby broccoli and white bean salad, this Parmesan-crusted lamb is sure to become a new household favourite.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Parmesan-crusted lamb with baby broccoli and white bean salad


  • ¼ cup (60ml) olive oil
  • 2 x 600g Coles Australian Lamb Rack Roasts
  • ¾ cup (60g) panko breadcrumbs
  • ⅓ cup (25g) grated parmesan
  • 2 tbs oregano leaves
  • 2 tbs Dijon mustard
  • 200g punnet Perino tomatoes
  • 2 bunches baby broccoli, ends trimmed
  • 400g can cannellini beans, rinsed. drained
  • ¼ cup (40g) chopped dry-roasted almond kernels
  • 2 tbs lemon juice
  • Sliced white sourdough bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease a medium baking dish.
  2. Step 2

    Heat 1 tbs of oil in a large frying pan on high heat. Cook lamb, fat-side down, for 5 mins or until browned. Turn and cook for a further 3 mins or until browned. Transfer to a board.

  3. Step 3

    Process breadcrumbs, parmesan, oregano and 1 tbs of the remaining oil in a food processor until finely chopped. Use a small knife to spread top of the lamb with mustard. Use your hands to press parmesan mixture firmly over the mustard to coat. Place in prepared baking dish and bake for 10 mins. Add tomato to the baking dish and bake for a further 10 mins or until lamb is cooked to your liking and tomato skins are just starting to split. Transfer the lamb to a plate and cover with foil. Set aside for 5 mins to rest.

  4. Step 4

    Cook baby broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water and drain well. Toss baby broccoli, beans, almonds, lemon juice, tomato and remaining oil in large bowl. Season.
  5. Step 5

    Use a sharp knife to cut each lamb rack in half. Divide the salad among serving plates. Top with lamb and serve with bread.