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Lamb racks with breadcrumbs, parsley and lemon

Bill Granger from Bill's Food
Bill Granger roasts rack of lamb with a crisp herby crust

Lamb racks with breadcrumbs, parsley and lemon

Method

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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Serves: 4-6

Prep: 10 min
Cook: 50 min

Ingredients
3 thick slices wholemeal or sourdough bread
7g flat-leaf parsley, finely chopped
grated zest of 1 lemon
1 garlic cloves, crushed
60ml Olive oil, plus extra for rubbing
sea salt and freshly ground black pepper
2 x 8-bone lamb racks, French trimmed
3 tbsp Mustard