The Rack of Lamb is a thing of beauty, the herb crust its crowning glory. I just love this cut of meat but it is not without its hazards when cooking. Over cooking and under cooking being the main problems.
Here is a guide to allow you to achieve the perfect result. I recommend two racks of lamb for 4/5 servings. Ideally 2 or 3 cutlets per person.
2 racks of lamb, french trimmed (ask your butcher to do this for you)
50g (2oz) fresh white breadcrumbs
Small bunch fresh rosemary, thyme and parsley, stalks removed
1 tsp Dijon mustard
1 tsp olive oil
25g (1oz) butter (melted)
salt and pepper
teaspoon of minced garlic (optional