2 racks lamb, weighing about 450g each
3 Tbs extra virgin olive oil
2 Tbs chopped parsley
1 Tbs chopped rosemary
3 cloves garlic, crushed
1 Tbs Dijon-style mustard
salt & freshly ground black pepper
3/4 cup fresh breadcrumbs
Remove excess fat & silverskin from lamb racks.
In a bowl mix the olive oil, parsley, rosemary, garlic, mustard & half a tsp of salt & pepper, to taste.
Put lamb racks in a shallow dish & pour over marinade. Leave to marinate for 30 minutes.
Spoon marinade back on to the meaty parts of the racks. Pat on breadcrumbs & spoon over some of the oil.
Cook 210 degC (fanbake) 15 mins.
Transfer racks to a chopping board & sprinkle with salt, then let them rest for 5-7 mins. Slice into cutlets & arrange on a heated platter with all the crispy bits.