Ingredients (Makes 2-3 crumbed racks)
Bread crumbs 2 cups
1 handful fresh chopped parsley
1 handful fresh chopped mint
2 TBSP finely chopped rosemary
1 TBSP salt
1 TBSP cracked pepper
4 TSP Dijon mustard
1 TBSP olive oil
1-Let lamb racks get to room temperature then rub in olive, salt & pepper
2-Heat BBQ up to a high temp and cook the lamb racks for roughly 2 mins per side, just enough to brown each side.
3-Combine chopped parsley, rosemary, mint and breadcrumbs together.
4-Remove lamb racks from the BBQ and cover the fat side in Dijon mustard then dip into the crumb mixture until the fat is completely covered.
5- Place back in the BBQ on a medium temp (roughly 170-180©) facing away from the flame for a further 20mins.
6- Remove the Lamb racks and rest for 2-3mins before slicing and serving.