Roasted Rack of Lamb with Garlic Herb Crust

Prepare and measure all ingredients and set in place.

Remove rind from meat and use a sharp knife to scrape ribs clean, and rub with pepper.

Peel shallots and garlic and chop very finely.

Rinse herbs, shake dry and pluck leaves from stems and finely chop.

Heat cream, 60 g (about 2 ounces) butter, half of bread crumbs, parmesan cheese, herbs, shallots and garlic in a saucepan and cook over low heat and stir frequently and do not allow to burn. Remove from heat and allow to cool.

Mix remaining breadcrumbs, half of remaining butter, and egg into herb mixture.

Heat oil in a roasting pan and sear lamb. Add salt and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove meat from pan. Adjust oven temperature to 220°C (approximately 425°F).

Mix mustard with remaining butter until smooth and creamy.

Coat lamb with mustard mixture and spread herb mixture evenly over roast.

Return meat to roasting pan and bake for about 10-15 minutes at 220°C (approximately 425°F).