Woden Mead

Herb-Crusted Lamb with Ancestral Mead Reduction

Crisp herb crust, tender lamb, and a deep, honeyed finish.

This is a proper centrepiece. A crisp herb crust gives way to tender lamb, finished with a rich Ancestral Mead reduction that brings depth, balance, and a gentle honeyed warmth. It feels refined without being complicated.

Serves2–3
Prep15 mins
Cook25 mins
DifficultyMedium

Ingredients

For the lamb

  • 1 rack of lamb (about 8 ribs, French trimmed)
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • ¾ cup breadcrumbs
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 garlic cloves, minced
  • Salt and black pepper

For the Ancestral Mead reduction

  • 250ml Woden Ancestral Mead
  • 120ml beef or lamb stock
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 shallot, finely diced
  • 1 sprig fresh thyme
  • 1 tbsp butter (optional)

Featured Mead

Woden Ancestral Mead bottle

Woden Ancestral Mead

Deep, smooth, and lightly honeyed. Ancestral Mead brings warmth and structure, lifting the richness of the lamb without overpowering it.

Shop Ancestral Mead
Prep
  • Preheat oven to 200°C.
  • Season the lamb with salt and black pepper.
  • Finely chop rosemary, thyme, and garlic.
  • Mix breadcrumbs with herbs and garlic.
Cook
  • Sear lamb in olive oil for 2 to 3 minutes on each side.
  • Brush with Dijon mustard.
  • Press the herb crust firmly onto the lamb.
  • Roast for 15 to 20 minutes depending on preferred doneness.
  • Rest for 5 to 10 minutes before slicing.
  • In a pan, soften the shallot.
  • Add mead, stock, honey, vinegar, and thyme.
  • Reduce by roughly half.
  • Strain and finish with butter if using.
Assemble
  • Slice lamb into chops.
  • Spoon reduction onto plate.
  • Place lamb on top.
  • Finish with a little extra herb if desired.
  • Serve immediately.
Finished herb crusted lamb served on a wooden board

Serving Notes

Best served with roasted root vegetables or a soft mash. The richness of the lamb is balanced by the reduction, keeping the dish full without feeling heavy.

Pair With

A glass of Woden Ancestral Mead brings everything together, echoing the reduction and carrying the flavour through the dish.

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