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Ingredients

2 racks of lamb (ideally each comprising 8 or 9 cutlets)
1/4 cup (70 g) Dijon mustard (or a mixture of Dijon and
honey-flavoured mustard)
rosemary or thyme sprigs, to garnish

Herb Coating

120 g coarse-ish fresh white breadcrumbs (made from a fairly dense loaf like stale sourdough or ciabatta)
generous handful of finely chopped flat-leaf parsley
2 tbsp finely chopped thyme
2 tbsp finely chopped rosemary
1–2 large cloves garlic, finely chopped (or to taste)
sea salt flakes, to taste
about 1/4 cup (60 ml) extra virgin olive oil

Hot Stuff

I often vary the mustards that I use to coat the lamb, or mix two together to create a more subtly flavoured crust. I'm particularly fond of using a mixture of Dijon and the slightly hot Honeycup mustard – the Honeycup adds a little sweetness that balances out the more tartly flavoured Dijon.

Description

This Is A Classic Dish And Well Worth Perfecting As It’s So Easy To Make & The Results Are Spectacular. The Herb Mixture Coats The Racks Thickly, Becoming Lovely & Crunchy As It Cooks.

Australian Good Food Guide