Recipe

Ingredients

• 3 Rack Of Lamb (4)
• 1/4 cup fresh wholemeal breadcrumbs
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 2 tsp fresh thyme leaves, finely chopped
• 3 garlic cloves, crushed
• 3 tsp pesto
• 1 tbsp Dijon Mustard

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Method

1. Preheat the oven to 220c.  Place lamb in a roasting dish and brown all sides and then bush on Dijon Mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well.  Press the breadcrumb mixture evenly over the lamb racks.
3. Roast lamb uncovered for 10 minutes.  Reduce oven temperature to 160c and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb.  Cover loosley and rest for 5 minutes before cutting the racks.

SERVING SUGGESTION

Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.