Herb crusted Rack of Lamb
Ingredients
- 1 rack of lamb, frenched (about 8 cutlets)
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons Dijon mustard
- 3 to 4 tablespoons olive oil
- 1/2 cup/40 g fresh breadcrumbs
- 1/4 cup/30 g grated Parmesan
- 2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped
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