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Recipe: Rack of Lamb with parsley crust


White breadcrumbs
Parsley, a good bunch, chopped
Fresh thyme leaves, a pinch
Garlic 1 clove, chopped
Unsalted butter
Egg 1, beaten
Dijon mustard 3 tbsp
Racks of lamb 6 x 4-bone, trimmed off excess fat


Mix the breadcrumbs, parsley, thyme and garlic. Season. Melt a small knob of butter and mix with the breadcrumb mixture. Whisk together the egg and mustard.

Coat the back of the lamb with the egg mixture and then dip into the parsley mixture. Put in a roasting tin and cook for 30-35 minutes for medium rare. Rest in a warm place for about 5-10 minutes.

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