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

Recipe

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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