Rack of Lamb With Mustard Parsley Crust

I have just edited this recipe after trying out a better version for yesterday’s lunch. Serves 2.

Ingredients

• 1 lamb rack
• 3 slices old bread, crusts removed
• 1 large garlic clove
• handful of sage leaves, thyme and rosemary
• 1 tbs freshly ground pepper
• olive oil
• Dijon mustard
• 1/3 cup beef stock
• red wine
• sugar
• salt and pepper

Directions

1. Preheat the oven to 200C.
2. Place the bread, herbs and garlic in a food processor until fine. Season with salt and pepper and add a little bit of olive oil at a time until the breadcrumbs just stick together.
3. In a medium saucepan, brown the lamb rack on both sides. Slather with mustard and then cover with the breadcrumbs, then place in the oven for 20 – 30 minutes or until done to your liking.
4. Meanwhile, put the beef stock, a slosh of red wine, a pinch of sugar and a bit of pepper in the saucepan you used to brown the lamb racks. Bring to a boil and allow to boil until reduced by half.
5. When lamb is cooked, remove from the oven and allow to rest for a few minutes. Serve with roast vegetables and gravy.