Herb-Crusted Rack of Lamb

Ingredients

• 1 French-trimmed rack of lamb (7–8 bones, about 700 g)
• 2 tbsp Dijon mustard
• 60 g fresh white breadcrumbs
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Salt and black pepper

Method

1. 1Remove the rack from the fridge 30 minutes before cooking. Season generously.
2. 2Heat a pan with 1 tbsp oil over high heat. Sear the rack on the fat side first, then all surfaces, for 4–5 minutes total until deeply golden.
3. 3Mix breadcrumbs, parsley, rosemary, garlic, and remaining olive oil. Brush the fat side of the rack with mustard, then press the herb crust firmly on.
4. 4Place crust-side up on a roasting rack. Roast at 200 °C for 12–15 minutes until the crust is golden and the internal temperature reads 57 °C for medium-rare.
5. 5Rest for 5 minutes. Carve between the bones into individual cutlets and serve with roasted vegetables and a simple jus.