Ingredients serve 8.

3 lamb racks wholegrain (8 cutlets of each rack) French trimmed .

3 slices day – old bread coarsely torn

40gr( ½ cup) finely grated parmeasan

1 tablespoon chopped fresh rosemary

1 egg lightly whisked

Olive oil spray

2 tablespoon honey

2 tablespoon wholegrain mustard

Method

Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper .

Process the bread, parmeasan, garlic and rosemary in a food processor until course breadcrumbs form.  Transfer to a bowl. Stir in the egg.

Season woth salt and pepper Press evenly over the lamb racks to evenly coat.  Placethe lamb racks crust side up , in a large baking dish . Spray with oil . Bake for 25 minutes or medium or until cooked to your liking.  Transfer to a large plate . Cover loosely with foil and set aside for 5 minutes to rest .

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