Ingredients
- 2 lamb racks (about 6 bones each)
- 1 tbsp olive oil, salt and pepper
- 3 tbsp Dijon mustard
- Crust: 1 cup fresh breadcrumbs, 2 garlic cloves, crushed, ½ cup chopped parsley, 1 tbsp chopped rosemary, 1 tbsp olive oil
Method
- Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 200°C (180°C fan-forced).
- Season the racks and brown them fat side down in a hot frying pan for 2 to 3 minutes, then briefly on the other side. Cool for 5 minutes.
- Mix the crust ingredients. Brush the fat side of the racks with mustard and press the crust on firmly.
- Roast for 20 to 25 minutes for medium rare (55 to 57°C in the centre) or about 30 minutes for medium.
- Rest under loose foil for 10 minutes, then cut between the bones.