Rack of lamb with a bread, mustard, rosemary, garlic crust
1 rack of lamb
1 slice of toast
Whole grain mustard
Village Press (cheapest) garlic oil
Rosemary (straight from garden)
Salt and pepper
Or, an alternative crust to make with pinenuts, rosemary and garlic which is the dearer option of the two as pinenuts cost a bomb.
Method
Turn oven to high. Place toast in oven to quickly dry out. Once dry, crumble bread in blender to make instant breadcrumbs. Add to wholegrain mustard, rosemary and garlic oil. Apply mixture on the rack. Cook rack for 20 minutes at 180 degrees Celsius.
Watch that the crust does not burn. Cook lamb medium to well done to suit your personal preference.
Serve with salad or vegetables and roasted potatoes or lightly buttered spaghetti.
