Herb Crusted Rack Of Lamb

• 3 slices toast, processed to fine breadcrumbs
• 3.5 oz Cheddar cheese, grated
• 1 clove garlic, minced
• 4 sprigs fresh parsley, leaves finely chopped
• 5 sprigs fresh thyme, leaves finely chopped
• 2 tbsp olive oil
• 1 1/4 lb rack of lamb
• None None flour, for dusting
• 1 None egg, lightly whisked
• 1 tbsp butter
• 1 lb cabbage, coarsely chopped
• 2 None leeks, sliced into rings
• 1 None chili, deseeded, finely diced

1. Preheat oven to 400u0b0F. Combine breadcrumbs, cheese, garlic, parsley, 1/2 the thyme and 2 tbsp olive oil. Set aside.
2. Lightly dust lamb with flour, shaking off excess. Coat in beaten egg then dip in breadcrumb mixture. Roast for 30 mins.
3. Heat butter in a nonstick frying pan. Saute cabbage and leeks for 5 mins. Add 4 tbsp water and chili. Season and cook for 5 mins, covered.
4. Let lamb rest for 5 mins then cut into individual chops. Arrange on a serving platter along with cabbage. Garnish with remaining thyme. Serve.

breadcrumbs, cheddar cheese, clove garlic, parsley, thyme, olive oil, rack of lamb, flour, egg, butter, cabbage, leeks, chili

Taken from recipes-plus.com/api/v2.0/recipes/31055 (may not work)