4 Servings

20' Preparation Time + 120' Cooking Time

Recipe Execution

For the lamb:
Heat 1 tbsp. olive oil with butter and a little fresh thyme. Season the rack of lamb with salt and pepper and sauté it for 3 minutes on each side over high heat. Remove from the heat and marinate it with the Condito mustard. Beat the bread with the herbs and the salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with our hands and press slightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.


For the sweet potatoes:
Wash the sweet potatoes and cut them into wedges (triangular pieces). In a bowl mix 1 tbsp. olive oil with Condito mustard, salt, pepper and marinate the sweet potato pieces well. Pour the sweet potatoes with the broth into a fireproof dish and bake them in a preheated oven at 180 degrees for 50 minutes.


A Manos Dimitroulis recipe

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Ingredients for 4 Servings:

For the lamb

  • 1 kg lamb rack
  • 100 gr. mild Condito mustard
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 handfuls of fresh herbs (thyme, mint, basil, parsley, oregano)
  • 80 gr. bread
  • salt and pepper


For the sweet potatoes

  • 2 sweet potatoes (600 g)
  • 2 tbsp mild Condito mustard
  • 200 gr. vegetable stock
  • 1 tbsp olive oil
  • salt and pepper