Herb Crusted Rack of Lamb

Ingredients
1 rack of lamb
2 slices of white bread
2 cloves of garlic
7 tbsp grated parmesan
20g fresh flat leaf parsley
2 tbsp English/Dijon mustard
splash of olive oil

Method
Preheat the oven to 200’C. Generously season the rack of lamb with salt and pepper. Cover the French-trimmed bones of the lamb with foil to prevent coloration in the oven. Heat an oven-proof pan with a splash of olive oil, and place the rack of lamb into the pan to brown evenly. While the lamb is browning, blend the bread, garlic, parmesan and parsley in a blender until fine breadcrumbs form. Once browned, remove the rack of lamb from the pan and let it cool down a bit. Once cooled, brush the mustard all over the cooled rack of lamb, and then generously cover with the herbed breadcrumbs. Place the lamb in the preheated oven, and cook for about 20-30 minutes. (If the vibrant green herb crust begins to brown, cover with foil and continue cooking).
Serve with new potatoes and asparagus tossed in butter.