Serves 2
| 1 rack of lamb, trimmed, cut in half | 3 bones per serving |
| 1 tbsp Dijon mustard | * honey |
| 1 slice bread crumbs | |
| 1 tbsp parsley | |
| 1 tsp rosemary & 1tsp thyme | |
| 1 clove garlic | |
| Parmesan cheese |
Lightly score the fat layer. Season the lamb. Preheat the oven to 180c.
Heat 1 tbsp oil in a frying pan. seal the lamb transfer into the oven.
In a food processor Bread: into fine crumbs. Add the herbs. Cheese. Salt & pepper & oil: 30 seconds.
Brush the lamb with 1 tbsp mustard. Press the herb crust. Oven: cook to your liking. (Cover the bones with foil if browning too quickly.)
