Oven Roasted Lamb Rack

3 thick slices bread wholemeal or sourdough

7 g finely chopped Flat-leaf parsley

1 finely grated Lemon zest

1 crushed Garlic Clove

60 ml Olive Oil

sea salt

freshly ground Black pepper

2  French-trimmed Rack of Lamb

Olive Oil extra

2 tablespoons Dijon mustard

Preheat the oven to 180ºC (350°F/Gas 4).

Place the bread on a baking tray 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.

Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt and pepper into a bowl and stir to combine.

Rub a little of the extra olive oil over the lamb racks.

Season the lamb rack liberally with salt and pepper.

Heat a large frying pan over a high heat for 2 minutes.

Place the racks, fat-side down, in the pan and cook for 2 minutes.

Remove to a baking tray.

Spread the top of the lamb rack with mustard and press on the breadcrumb mixture.

Cook for 25 to 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.

Cut each rack in half then serve.