Preheat oven to 230 C / Gas 8. Move oven rack to the centre position.
In a large bowl, combine breadcrumbs, garlic, herbs, 1 teaspoon salt and 1/2 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof frying pan over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Cover the lamb in mustard, then roll the lamb in the herb mixture until evenly coated. Set bone-side down in the frying pan and cover the ends of the bones with aluminium foil to prevent charring. Pat any remaining herb mixture on the top of the lamb.
Roast the lamb in preheated oven for 12 to 18 minutes, depending on the temperature you prefer. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Quite easy to make, although when I cut open, neede to put the raw meat side down and back in the oven for 3 minutes. Meat as tender as you like and my partner not only knawed the bones, but declared it the best dish he had ever eaten.
18 Jun 2016