Rack of Lamb with a Parmesan and Herb Crust

• Meat

  • 2 Racks of lamb

• Produce

  • 1 generous handful Herbs, Mixed

• Condiments

  • 2 tbsp Dijon mustard

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cup Breadcrumbs, fresh

• Dairy

  • 50 g Parmesan cheese

Found on thekingandpie.com

Description

Directions

• Rub the lamb with salt and pepper and leave to stand for about half an hour at room temperature.
• Preheat the oven to approx 180 degrees. Add your bread to a food processor and processes until fairly fine breadcrumbs are produced (about one to two minutes), transfer to a large mixing bowl. Process or finely grate your parmesan and finely chop or process the herbs, add to the breadcrumbs. Now use a wooden spoon to mix it all together.
• Brush the meaty side of the lamb with the dijon mustard then pack the breadcrumbs on to lamb, I crammed as much as I possibly could on. (If you have leftover breadcrumb, you can just pop them in the fridge and they will keep for a few days).
• Heat the olive oil on a medium high heat. Fry the lamb breadcrumb side down until the breadcrumbs start to turn golden. Now transfer the lamb breadcrumb side up to a lined roasting tin and cook to your liking. We like our lamb fairly well done so give it a good 40 minutes however go for closer to 30 for medium.
• Remove from the oven and allow to rest for 10 minutes before carving.