Rack Of Lamb With Sourdough, Lemon And Herb Crust

• 1 1/2 lbs baby potatoes, peeled and quartered
• 5 tbsp olive oil
• 2 cups fresh sourdough breadcrumbs
• 1 tbsp thyme, finely chopped
• 1 None lemon, grated peel only
• 2 None racks of lamb (8 ribs each), frenched
• 2 tbsp Dijon mustard
• 1 lb cherry vine tomatoes
• None None Steamed peas, to serve

1. Preheat the oven 350u0b0F.
2. Toss potatoes and 2 tbsp of oil on a large baking pan. Season to taste. Bake 20 mins.
3. Meanwhile, combine breadcrumbs, 2 tbsp of oil, thyme and lemon peel in a large bowl. Season to taste and mix well.
4. Heat remaining 1 tbsp oil in a large skillet on high heat. Sear lamb all over 4-5 mins. Cool slightly.
5. Spread 1 tbsp mustard over each rack, then press crumb mixture firmly over meat side. Transfer to baking dish with potatoes.
6. Bake 15-20 mins for medium, or until cooked to desired doneness. Add tomatoes to pan for final 10 mins of cooking time. Let lamb stand, loosely covered with foil, 10 mins before cutting into 2-rib portions. Serve with roast potatoes, tomatoes and peas.

potatoes, olive oil, fresh sourdough breadcrumbs, thyme, lemon, lamb, mustard, cherry vine, steamed peas

Taken from recipes-plus.com/api/v2.0/recipes/24998 (may not work)