Lamb racks with crumbs and parsley

S4
3 French trimmed lamb racks
3 thick slices of wholewheat bread
10g of chopped flat parsley
zest of one lime
3 cloves of garlic
70ml olive oil
3 tablespoons of Dijon mustard
sea salt
black pepper

Set oven on 180c. Place the bread slices on a baking tray and bake for 20 min or till crusty.
Once down, remove and let it cool. Crumble the bread into breadcrumbs. Mix with the zest, parsley, olive oil, garlic, salt and pepper.

Brush the lamb with some olive oil, season liberally. Fry them one at a time, fat side down under high heat for 2 min. Place them in a baking tray and spread with a tablespoon of mustard on each rack (on the fat side). Press the crumble mix into the mustard. Place in oven and cook for 25-30 minutes. The meat should be pink, not brown. When done, remove and let the lamb rest under foil for a couple minutes.

Serve with a nice spring onion and cheese (preferably Wästerbotten cheese) risotto.

drink: a decent Shiraz