Crusted lamb racks, gluten free

Ingredients

• 1 3/8 kg Lamb rib
• 4 tbsp Olive oil
• 3 slice Gluten free bread
• 4 tbsp Parsley, fresh, chopped
• 2 tbsp Dijon mustard
• 2 tsp Lemon zest, finely grated
• 3/4 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground
• 1 clove Garlic, crushed

Method

1. Preheat oven to 180°C.
2. Place the bread on a baking tray, slide it into the oven, then toast until the slices are lightly golden, about 20 minutes.
3. Remove the baking tray from the oven, and leave the bread slices out to cool.
4. Place the bread slices in food processor and pulse until you get fine crumbs.
5. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic.
6. Pour in 3 tablespoons olive oil, and season with salt and black pepper, to taste.
7. Rub enough extra olive oil to coat the lamb racks.
8. Season the meat liberally with salt and black pepper, to taste.
9. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes.
10. Transfer the racks to a baking tray, spread their tops evenly with the mustard.
11. Press the bread crumb mixture into the meat.
12. Roast until the lamb is fully cooked for 25 to 30 minutes at 210°C.
13. Remove the lamb racks from the oven.
14. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.