Herb-Crusted Racks Of Lamb — Belinda Jeffery

Name: Herb-Crusted Racks Of Lamb — Belinda Jeffery
Ingredients: 2 racks of lamb (ideally each comprising 8 or 9 small cutlets); 1/4 cup Dijon mustard (or a mixture of Dijon and honey-flavoured mustard); 120g coarse-ish fresh white breadcrumbs (made from a fairly dense loaf like stale sourdough or ciabatta); Generous handful finely chopped continental (flat-leaf) parsley; 2 tablespoons finely chopped thyme; 2 tablespoons finely chopped rosemary; 1-2 large cloves garlic, finely chopped (or more or less to taste); Sea salt, to taste; About 1/4 cup (60ml) extra-virgin olive oil; Garnish: rosemary or thyme sprigs

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Ingredients

2 racks of lamb (ideally each comprising 8 or 9 small cutlets)
1/4 cup Dijon mustard (or a mixture of Dijon and honey-flavoured mustard)
120g coarse-ish fresh white breadcrumbs (made from a fairly dense loaf like stale sourdough or ciabatta)
Generous handful finely chopped continental (flat-leaf) parsley
2 tablespoons finely chopped thyme
2 tablespoons finely chopped rosemary
1-2 large cloves garlic, finely chopped (or more or less to taste)
Sea salt, to taste
About 1/4 cup (60ml) extra-virgin olive oil
Garnish: rosemary or thyme sprigs