Herb Crusted Rack of Lamb

Method

1. Bring your meat up to room temperature to rest for a while before preparation. Drizzle the rack with oil, and rub over well, and then lightly season with salt and pepper.
2. Preheat your oven to 180°
3. Sear the rack on all sides in a hot pan with oil and the garlic clove, then place the lamb on a cooling rack to cool.
4. Now make the herb crust – make the breadcrumbs in a food processor, then add the garlic and herbs, and mix till you a have a vibrant lime-green coloured crumb.
5. Place the crumb on a plate or flat surface, and spread out. Brush the top of the lamb rack with a thin layer of mustard, and then press the mustard covered service on to the crust, rolling carefully to ensure even coverage. Turn the lamb over so the crust is on top.
6. Roast the rack until the crust is crisp and golden, for 25 minutes. Remove and leave to rest for 10 minutes before serving with perhaps Dauphinoise potatoes and greens.