Instructions: Place lamb in a roasting tray, fat side up.

brush butter all over lamb racks and season well with salt and pepper.

Preheat oven to 200C/400F, roast lamb racks 20 minutes.

Remove from oven and allow to rest 10 minutes.

Place breadcrumb in a bowl with herbs, gently mix in melted butter to coat bread.

Pack crust mixture onto the top of the lamb, return to oven and cook until crust is golden brown.

SAUCE:
Finely dice onion.

Heat butter in a pan, add onion, cook 2 minutes to soften without color. Add remaining ingredients and any juices that have run from the resting lamb.

Carve lamb into cutlets, arrange on plate in an overlapping fasion, spoon over sauce.

Serve with sauteed garlic potatoes.

Allow 4 cutlets of lamb per portion.

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