50g fresh white bread crumb or white bread, torn into small pieces
2tbsp. roughly chopped parsley
2tbsp. thyme leaf
2tbsp. basil
Zest of 1 lemon
2tbsp. olive oil plus, extra for drizzling
2x 8-bone trimmed racks of lamb
2tbsp. Maille Dijon Mustard
Method
Heat oven to 200C/180C fan/gas 6. Place the breadcrumbs, herbs and zest into a food processor with 1 tbsp. of the oil and some seasoning. Blitz until everything is finely chopped and combined.
Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with Maille Dijon mustard. Pat in the herb crust, drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked
Serve with wilted spinach, seasoned with honey mustard and a creamy mash potato.
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