In a blender add the garlic, basil, parsley and toasted pine nuts. Blend with the olive oil. Add the breadcrumbs and parmesan and blend until you have a smooth crumb. Remove from the blender and allow to dry slightly.
Gently heat the oil in a pan large enough to hold the lamb. Season the lamb and colour it on both sides gently, being careful not to scorch.
Remove from the pan and gently brush the lamb flesh side up with the Dijon mustard.
Dip the lamb into the breadcrumbs, coating the flesh.
Gently wrap the exposed bones with foil.
Place on an oven tray and cook the racks for 15 minutes. Remove from the oven allow to rest for 10 minutes.
When ready, slice either side of the bone and serve with something like a warm potato salad.
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