Rosemary & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus

Ingredients

4 Frenched lamb racks 4 cutlets each, trimmed of fat cap, and cleaned of excess fat

2 bunches rosemary

2-3 clove garlic finely chopped

3 tablespoons parmesan cheese freshly grated

2 cups bread crumbs

2 cups plain flour

2 eggs

milk

extra virgin olive oil

butter

sea salt flakes

freshly ground black pepper

Chefs Pencil

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