A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. The result is succulent, perfectly roasted lamb. Try the same technique with beef or pork.
I made this last night it was so simple to make yet really tasty, mine did take longer to cook but it was worth the wait, all cookers vary. I'll be making it again. - 12 Oct 2012
Yummy truly scrumptious. - 20 Nov 2011
This recipe was easy and delicious. In reference to the previous comment, if the lamb was at room temp (rather than straight from the fridge) when you put it in I don't think you would have had a problem. I would recomend to anyone - 24 Sep 2011