Preheat oven to 230 C
1 kg Loin rack of Lamb
Salt and black pepper the lamb rack.
In a large skillet brown the lamb with 2 tbsp olive oil on all sides for 2 to 3 minutes.
Set aside. Mix together 1 tbsp Dijon mustard with a little water and baste over all sides of the lamb.
On a large serving tray add 1/2 cup fresh breadcrumbs, 2 tbsp olive oil, 2 tbsp minced garlic, 2 tbsp chopped fresh rosemary, 2 tbsp chopped parsley, 1 tbsp lemon juice, 2 tsp salt, 1 tsp pepper.
Mix all ingredients together.
Roll lamb rack in the breadcrumb mix to cover all sides.
Cover the bones with tin foil to prevent charring.
Place in preheated oven and roast for 35 mins to 45 mins. Remove from oven and slice between the ribs.
Increase oven temp to grill and grill for a further 15 mins or longer if you prefer it well done.
The lamb ribs should still be pink.
Serve with gravy and oven roasted vegetables
Prepared, tried and tested by Gail Haselsteiner