Roast Lamb Rack with Herb Crust
Peel garlic cloves. Chop 1 clove finely, cut second into halves. Prepare herb crust. Rinse thyme and leave to drain on paper towels. Cut off bread crust and crumble in a food processor. Rinse parsley, shake dry and finely chop leaves. Pluck off leaves from 2 thyme sprigs, combine with finely chopped garlic, softened butter, parsley and breadcrumbs. Mix to a smooth and spreadable paste, season with salt and pepper. Spread mixture in a lined with plastic wrap baking sheet until about 1/2 cm (approximately 1/5 inch) thick and cover with plastic wrap. Refrigerate for at least 1 hour.
Rinse and trim lamb. Heat oil in a pan and brown lamb on all sides. Add halved garlic clove and remaining thyme sprigs to the pan and cook briefly. Season meat with salt and pepper, arrange together with garlic halves and thyme in an oiled baking pan and roast in preheated oven at 100°C (approximately 200°F) for about 45 minutes.
Remove lamb from the oven. Cut herb crust to fit lamb racks and place on top of each rack.
Roast under a hot broiler for about 5 minutes or until golden brown, watching carefully.
Remove from the oven, let rest briefly and cut into portions. Arrange on plates and serve.