2 racks of Frenched Hawke’s Bay Natural Lamb
- 4 tbsp parsley, fresh
- 1 tsp thyme, dried
- 2 large cloves garlic, minced
- 2 tbsp olive oil, extra virgin
- 1 cup breadcrumbs, fresh
- 2 tbsp dijon mustard
- Salt and pepper
Mix parsley, thyme, garlic, olive oil and breadcrumbs in a bowl. Season lamb with salt and pepper. Brush the meat side of rack with mustard and press on breadcrumb mixture.
Bake at 450°f for 15 minutes. If necessary, grill for approx. 5 minutes to brown before serving.
Serve with favourite seasonal vegetables.