2 racks with 8 or so cutlets each
2 tablespoon honey
2 tablespoon wholegrain mustard
3 slices of day old bread, or frozen bread roughly torn
1/2 cup of grated Parmesan
2 cloves of finely chopped garlic
1 tablespoon fresh Rosemary finely chopped
1 egg lightly whisked
Salt & Pepper
Preheat Oven to 180 degrees Celsius.
Mix honey and mustard together in a small bowl.
Paint this mixture over lamb racks as best as you can.
Season with salt and pepper.
In a food processor, whizz together bread, parmeasan, garlic and rosemary until it resembles coarse breadcrumbs.
Tip into a bowl and add egg and salt and pepper.
Press mixture firmly over the back of the lamb rack.
Place racks crust side up in a baking dish.
Roast for 25 minutes.
Let the racks rest, whilst you serve the vegetables.
Serve with your choice of vegetables, we chose, ratatouille and oven baked potato slices.