Ingredients
2 racks of lamb, about 7 ribs each
2 tbsp Dijon mustard
2 large cloves of garlic
¼ tsp salt
1½ tsp oregano
2 tbsp lemon juice
¼ cup olive oil
½ tsp SIDS CRAZY SALT
1 cup coarse breadcrumbs
¼ tsp SIDS CRAZY LEMON
2 tbsp melted butter
Directions
Mix the mustard, garlic, salt, herbs, lemon juice, SIDS CRAZY SALT and olive oil then whisk together until it reaches the consistency of mayonnaise.
Racks should be frenched for the best presentation. If your butcher did not French the racks, do this first.
Score the fat side of the racks lightly by making shallow crisscross cuts. Leave the rib ends free and coat the tops and sides of the racks with the mustard mixture. This can be done up to a day in advance and kept refrigerated until ready to cook.
Melt the butter and mix with breadcrumbs and SIDS CRAZY LEMON. Preheat the oven to 260°C.
Roast the lamb for 10 minutes to sear. Reduce the thermostat to 200°C. Remove the lamb from the oven and spread the breadcrumbs over the top and return to the oven. Roast for another 20 minutes, to rosy rare. A meat thermometer inserted into the centre should read 50°C. The meat should be just slightly springy when pressed.
Remove the racks from the oven and let rest 5 minutes serving.
