This is a main course to impress!  It has the delicious flavours of herbs mixed with French Dijon mustard…..so good.  Remember to cook your lamb rack pink in the middle which retains more of the natural juices.

Ingredients:-

• 1 lamb rack (8) – bones frenched and clean
• 3 slices of day old sourdough bread – crusts removed
• Herbs such as parsley, rosemary & thyme
• 1 clove of garlic crushed
• Olive oil
• Salt & Pepper
• 2 tsp Dijon mustard

Method:-

1. Rub the lamb rack all over with olive oil, and sprinkle with salt and pepper, press into flesh.
2. Heat oven to 180°C.
3. Heat a ovenproof frypan on high heat on stovetop and sear all sides of the lamb.
4. Remove from stovetop, and place frypan and lamb rack into oven for approximately 10 minutes.
5. Take out of oven and let rest until about 25 minutes before serving time.
6. Place sourdough bread into a food processor and process into breadcrumbs, add parsley, rosemary, thyme & garlic, process until blended together.  Place onto a plate.
7. Spread Dijon mustard onto rack, and the press the rack into the herbed breadcrumb mixture.
8. Place rack back into oven and bake for 15 minutes. (a few minutes less if you like it really pink)
9. Remove from oven and let rest for 10 minutes.
10. Serve a section of 3 cutlets to each person, cutting through the bone to open up each cutlet for nice presentation.

This is nice served with my drunken potatoes.  Enjoy!

Please leave a comment if you have enjoyed my recipe so I know I’m making people happy ❤️