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
2 TBSP Dijon mustard
50g butter
Method
1-Let lamb racks get to room temperature then remove any silver skin from the top. Season with salt & pepper and then add 1 tbsp of Dijon mustard to the top of the rack, spread evenly.
2-Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt & cracked pepper.
3-Dip the top of the rack covered in Dijon mustard into the crumb making sure there is a nice thick crust.
4-Heat your oven to 200 degrees Celsius and cook for 10 minutes
5-Heat a fry pan or skillet on high with 50g unsalted butter, wait until it goes golden brown then remove your lamb rack from the oven and sear each side for 1 minute.
6- Rest the lamb rack for 5 minutes, slice and serve