- Serves: 4-6
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3 thick slices wholemeal or sourdough bread
- 7 g flat leaf parsley, finely chopped
- 1 lemon, grated zest only
- 1 cloves garlic, crushed
- 60 ml olive oil, plus extra for rubbing
- sea salt and freshly ground black pepper
- 2 x 8-bone racks of lamb, French trimmed
- 3 tbsp mustard
1. Preheat the oven to 180C/gas 4.
2. Place the bread on a baking tray in the oven and toast for 20 minutes, or until lightly golden. Remove from the oven and leave to cool. Crumble the toasted bread with your hands or process in a food processor until breadcrumbs form. Mix the breadcrumbs with the parsley, lemon zest, garlic, olive oil and seasoning.
3. Rub the racks of lamb with a little olive oil and season well. Heat a large frying pan over a high heat for two minutes. Put the racks, fat-side down, in the pan and cook for 2 minutes.
4. Transfer the lamb to a baking tray. Spread the top of the lamb racks with mustard and press on the breadcrumb mixture. Cook in the oven for 25-30 minutes, or until the lamb is cooked and nicely pink. Remove the lamb from the oven and leave to rest in a baking tray loosely covered with foil for 5 minutes before serving.
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