French-trimmed rack of lamb with a Dijon, herb and breadcrumb crust, roasted to pink.
Chef's Notes
Rest the rack meaty side up for at least 10 minutes before carving.
French trimmed, 7 bones each
For coating
Stale baguette, blitzed
Finely chopped
Finely grated
For persillade
Season racks well. Sear all over in a very hot pan for 5 minutes until golden. Remove and rest to cool to room temperature.
Combine breadcrumbs, chopped parsley, grated garlic and softened butter to form a firm persillade paste. Season well.
Brush the meaty side of each rack with Dijon mustard. Press persillade crust evenly over the mustard and refrigerate until ready to roast.
Roast at 200°C for 18–22 minutes for a pink centre (core 58°C). Rest meaty side up for 10 minutes before carving between bones.