by Royal Warrant butcher Donald Russell
1 Rack of Lamb with fat scored
2 Shallots (finely chopped)
3 tbsp Olive Oil
2 large Garlic cloves (finely chopped)
6 slices White Bread (remove crusts and crumb)
½ tsp ground Thyme
¼ tsp ground Rosemary
2 tbsp finely chopped Parsley
Salt and Pepper
1 Egg (lightly beaten)
2 tbsp Dijon Mustard
Preheat the oven to 220°C/425°F/Gas 7.
In a frying pan heat 2 tablespoons of oil, add the shallots and garlic and cook for 2 minutes but do not allow to colour.
Remove the pan from the heat and add the breadcrumbs, thyme, rosemary, parsley, salt and pepper to taste. Stir in the egg and mustard, ensuring that the mixture holds together; a little oil can be added to bind if required.
Spread 1 tbsp of oil in a roasting pan, add the Lamb and turn to coat on all sides. Roast for 9 minutes, turning once so the Lamb browns on both sides.
Remove from the oven and spread the mixture evenly over the meat, return to the oven and roast for a further 8 minutes for rare and an additional 5 minutes for well done.
Remove from the oven and place under a high grill until the crust turns golden brown, transfer to a warm platter and rest for at least 10 minutes before carving.
Serve with roasted Mediterranean vegetables and new potatoes.