Lamb is probably my favourite meat and for a special treat I sometimes buy a rack.  By adding a lovely breadcrumb crust it makes it even more delicious.  I like my lamb medium but just adjust the cooking time to suit your taste.  Increase by 5 minutes for well done and 5 minutes less for rarer.  As I have said on many occasions, investing in a food thermometer is a good move.

Serves 2 People

Ingredients

25g fresh white breadcrumbs

1 tbsp. chopped fresh parsley

1 tbsp. chopped thyme leaves

1 tbsp. chopped rosemary

15g grated parmesan cheese

Zest from half of lemon

1 tbsp. olive oil, plus extra for drizzling

1 x 8 boned rack of lamb

1 tbsp. Dijon mustard

Method

1. Heat oven to 200/180 degrees fan
2. Put breadcrumbs, parsley, thyme, rosemary, parmesan, lemon zest and a tablespoon of oil in a small food processor. Season well then blitz until finely chopped.
3. Heat the remaining oil in a non-stick frying pan.  Season the lamb and brown well on all sides.
4. Remove from pan and put in an oven proof dish fat side up and brush with Dijon mustard.
5. Pack the herb crumb mixture on the lamb and press down tightly.
6. Drizzle over with some olive oil and place in the oven to cook – 25 minutes for medium.  The lamb should be pink but cooked through and the crust golden.

Take out of the oven and rest for 5 minutes