Ingredients
50g fresh white breadcrumbs or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaves
2 tbsp rosemary leaves, picked from sprigs
zest of 1 lemon
25g grated parmesan
2 tbsp olive oil, plus extra for drizzling
2 x 8-bone racks of lamb,
2 tbsp Dijon mustard
Method
Pre-heat the oven to 200C/180C fan/gas 6.
Put the breadcrumbs, herbs, lemon zest and Parmesan into a food processor with 1 tbsp of olive oil and season. Blitz until everything is finely chopped.
Heat the remaining oil in a frying pan, place the lamb in to the frying pan and sear every side - until brown.
Take the pan off the heat and turn the rack over so it’s fat-side up, brush liberally with mustard.
Pack over the herb crust and drizzle with oil.
Transfer to an ovenproof dish and roast for 25 minutes until the crust is golden and the lamb is cooked – this method will produce lamb that is pink in the middle but cooked all the way through. (If you like your lamb rarer, roast for only 20 minutes; if you like it more done, give it 5 minutes more.)
Products used
