Herb Crusted Lamb Rack

Cooking time: 1 hour

SERVES: 8

Ingredients

- 2 lamb racks - french trimmed (you can ask your butcher to do this for you).

- 3 tbsp olive oil

- 4 cloves garlic (peeled)

- 100g bread crumbs

- 1 small bunch fresh parsley

- 1 small tablespoons fresh rosemary

- 50g parmesan cheese

- 100g dijon mustard

- 1 Lemon (zest)

- salt & pepper (to taste)

Method

-Preheat your oven to 200ºc.

- Using a food processor, blitz together the parmesan, garlic, herbs, lemon zest, 2 tbsp of olive oil & the breadcrumbs with a good pinch of salt & pepper until you achieve a green, well mixed crumb. Set aside for later.

- Season your lamb racks generously. In a large frying pan on a medium high heat, brown the lamb racks in the last tbsp of olive oil, using the bones to help you move the lamb around the pan, ensuring you brown every edge & side. Once browned, place them fat-side up (the bones will be curving downwards), brush them generously with mustard, then pack on the herb crumb, using your hand to press the mix onto the mustard, this creates your herb crust.

- Roast in the oven for 15-20 mins and leave to rest for 5-10 mins. (you want to reach 60ºc for medium rare).

- Once rested, carve, serve … and enjoy!