Reader recipe: Lamb rack with sweet herb crust

This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have tweaked it over the years, using different herb combinations. The lamb is especially good with buttery new season potatoes and garlic roasted asparagus.

Ingredients

2	Lamb racks (Main)
2 cloves	Garlic, Crushed
½ cup	Fresh breadcrumbs
1 Tbsp	Lemon juice
2 tsp	Brown sugar
2 Tbsp	Flat leaf (Italian) parsley, Finely chopped
2 tsp	Thyme, Finely chopped
2 tsp	Rosemary, Finely chopped
30 g	Butter, Melted
0	Salt & freshly ground pepper, To taste

Directions

1. Pre heat oven to 180 deg c. Mix crust ingredients in a medium bowl. Place racks in a baking dish and press moist crumb mixture firmly over the meaty side of each one. Bake 25 - 30 minutes for medium rare, or up to 45 minutes for more well done. Rest for 10 minutes, then slice racks into individual chops.