Rack of Lamb with Parmesan Crust

It's Spring in Australia and that means Lamb!  The honey coating combined with the Parmesan crust keeps these delicious new season Lamb Racks delightfully moist and flavoursome.

Ingredients

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

Method

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.

Perfect.


Mamma Marmalade