small bunch of mint, leaves only
small bunch of chives, finely sliced
zest and juice of ½ a lemon
1 small clove of garlic, crushed
2 tbsp toasted pine nuts
3 tbsp extra virgin olive oil
2 racks of lamb, trimmed, each with 6 cutlets
75g fresh white breadcrumbs
- Heat the oven to 200°C. Whizz the mint, chives, lemon zest and juice, garlic, pine nuts and olive oil in a food processor until coarse. Spread half over the fat on the lamb racks, then mix the rest with the breadcrumbs. Put the racks in a shallow roasting tin, then press the breadcrumb mixture onto the fat.
- Transfer to the oven for 20 to 24 minutes if you like your meat rare to medium or 25 to 28 for medium to well done.
- Remove from the oven and leave to rest for 10 minutes before carving.
Top tip: You may need to cover the lamb loosely with a tent of foil after around 15 minutes, to prevent the crust from browning too much.