Herby rack of lamb

Serves: 6

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 25 gram(s) each curly parsley and mint, finely chopped
• 15 gram(s) (½oz) chives, finely chopped
• 50 gram(s) fresh white breadcrumbs
• 50 gram(s) unsalted butter, softened
• 1.5 teaspoon(s) English mustard
• A few dashes Worcestershire sauce
• 1 large egg
• 3 rack(s) lamb - ask your butcher to scrape the bones and remove the fat

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Mix together herbs, breadcrumbs, butter, mustard, Worcestershire sauce and egg. Season well. Arrange the lamb racks on non-stick baking sheets and cover the top of each with the herb mixture, avoiding the bones, to form a crust.
2. Roast for 15min for pink or 20min for medium. Remove from the oven, cover with foil and leave to rest for 10min before slicing between the cutlets and serving.
3. Cook's tip Not in a rush? You can top the lamb with the crust up to 5hr ahead. Cover, chill, then take out of the fridge half an hour before roasting.

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