Bite through the tasty cheese crust to reveal tender lamb. Serve with asparagus and spring carrots for a thoroughly delicious meal.
How long will it take?
What’s the serving size?
What do I need?
2 tablespoons honey
2 tablespoons wholegrain mustard
3 lamb racks (8 cutlets on each rack), French-trimmed
3 slices day-old bread, coarsely torn
40g (1/2 cup) finely grated parmesan
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh rosemary
1 egg, lightly whisked
Olive oil spray
Salt, to season
How do I make it?
Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper.
Process the bread, parmesan, garlic and rosemary in a food processor until coarse breadcrumbs form. Transfer to a bowl. Stir in the egg. Season with salt and pepper. Press firmly over the lamb racks to evenly coat.
Place the lamb racks, crust-side up, in a large baking dish. Spray with oil. Bake for 25 minutes for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and set aside for 5 minutes to rest.