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Crusted Spring Lamb with Parsley and Lemon

Crusted Lamb3 thick slices sough dough bread (Use good quality breadcrumbs if short of time)
¼ cup chopped parsley
Zest of 1 lemon
1 garlic clove chopped
60ml Olive Oil
Freshly ground pepper
2 Tblsp Dijon mustard
2 x 8 trimmed lamb racks
500gms Cherry tomatoes
4 cloves garlic

For the lamb, preheat the oven to 180 Degrees C or gas mark 4. Place sough dough on baking try and toast for 20minutes or until lightly golden. Leave to cool them crumble in your hands or whizz in a food processor to get medium sized bread crumbs. Mix the breadcrumbs with the parsley, lemon, garlic, oil and pepper in a bowl.

Trim the lamb racks to remove any sinew then spread with Dijon mustard. Press the breadcrumb mixture firmly onto the racks in generous quantities. I always have a little left over with this recipe. The lamb can be prepared the day before like this and it enhances the flavours beautifully as well as leaving you more time on the day.

To cook, place cherry tomatoes on a tray, sprinkle with olive oil, season with salt and pepper and bake slowly in oven on 160 degrees C for 50minutes. If you have time, these tomatoes are actually better baked at 150 Deg. C for an hour and a half. Remove from Oven and set aside to cool

Remove Lamb from fridge until it is at room temperature. Have oven pre heated to 190 deg. C and place racks interlocked with each other so they stand up and bake for 25 to 30 minutes. Remove and leave to rest. Simply put the tomatoes back into the cooling oven to heat again and serve as follows;

Cut each rack into half or thirds depending on the appetites of your guests and serve with green beans and tomatoes

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