New Zealand Lamb Rack, Whole Grain Mustard & Rosemary Crust

Ingredients -

1 kg Lamb rack‐3 bones per portion french trimmed 
4 tbsp Vegetable oil 
1 cup Breadcrumbs finely chopped 
1/2 cup Rosemary leaves finely chopped 
1/2 cup Chives finely chopped 
1/2 cup Tarragon finely chopped 
1/2 cup Parsley finely chopped 
3 tbsp Whole grain mustard 
3 tbsp White wine 
1 cup Red wine jus

Procedure -

Mix the rosemary, chives, tarragon and parsley with the bread crumbs and lightly season.
Season and sear the racks Mix the mustard with the white wine to a light paste. Brush lamb liberally. Press the lamb into the breadcrumbs to evenly coat. Place the racks on a roasting pan and protect any exposed bones with aluminum foil. Roast in a 375F (190C) oven until desired degree of doneness. Lower temp for well done. Let rest before cutting. One double, one single bone per portion.