I decided to rake up a rack of lamb, and then turning it into perfection for the pallet. I did look through the kitchen to find whatever I get hold off from the recipe i took online, not too bad I would say, the kitchen was pretty much well stocked up! So, champs and herbed crusted lamb. Recipe below:

Herbed Crust:

1. large handful parsley, coarsely chopped
2. 2 garlic cloves, crushed
3. 1 fresh thyme sprig, roughly chopped
4. 2 fresh rosemary sprigs, roughly chopped
5. handful breadcrumbs

Lamb:

1. 1 tbsp olive oil
2. 2 racks (best end of neck) lamb
3. 1 fresh rosemary sprig, roughly chopped
4. 2 garlic cloves, crushed
5. 1-2 tsp Dijon mustard
6. Salt & Pepper

Cooking Method:

1. Pre-heat Oven to 170 Degree Celsius
2. Heat Pan with Olive oil
3. Lay Lamb on pan (skin side down, make sure it sizzles)
4. 2 min on each side
5. Into the oven for 10 mins
6. Rest it for about 2 mins
7. Brush it with Dijon Mustard
8. Roll over breadcrumbs
9. Serve