Herb Crusted Lamb Racks

• 1/4 cup fresh breadcrumbs
• 1 tbsp finely chopped fresh rosemary leaves
• 1 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 tsp finely chopped fresh thyme leaves
• 3 cloves garlic, minced
• 3 tsp herb pesto
• 4 (2 lb) 3-cutlet racks of lamb, trimmed
• 2 1/4 lb waxy potatoes, halved lengthwise
• 2 tsp butter
• 2 None leeks, cut into 4 inch pieces, thinly sliced lengthwise
• 1/4 cup chicken stock
• 1/4 cup dry white wine

1. Preheat oven to 350u0b0F. Combine breadcrumbs, herbs, garlic and pesto in a small bowl. Press over lamb racks, cover and chill until required.
2. Place potatoes in large, shallow baking dish. Lightly coat with oil and sprinkle with salt. Roast for 20 mins.
3. Place lamb on top of potatoes. Roast for 10 mins. Reduce heat to 325u0b0F and roast for 20 mins, or until potatoes are tender and lamb is cooked through.
4. Meanwhile, melt butter in large frying pan over medium heat. Cook leeks until soft. Stir in stock and wine. Bring to a boil then reduce heat and simmer until liquid reduces by 1/2.
5. Let lamb rest for 5 mins before cutting into cutlets. Serve with potatoes and butter leeks.

fresh breadcrumbs, rosemary, parsley, thyme, garlic, herb pesto, potatoes, butter, leeks, chicken stock, white wine

Taken from recipes-plus.com/api/v2.0/recipes/35009 (may not work)