• Remove the rack of lamb from the fridge at least 2 hours before cooking to bring it up to room temperature. Pat it dry and trim off most of the fat. You can leave a very thin layer. Season the lamb well with salt & pepper.
• Preheat the oven to 190C / 375 F and heat an oven-proof cast iron skillet on low heat and add the splash of olive oil. Gently sear the meat on all sides over a low heat starting on the fat side to render it off. You don’t want to create too much of a crust.
• Once seared add the butter to the pan along with the thyme and baste this over the lamb a few times. Cover the top with some of the buttery thyme leaves and baking in the oven for 4 minutes. Remove from the oven and remove the racks from the pan to allow to cool slightly.
• Make the breadcrumb mix in a food processor. Add all the ingredients and whizz until you have a fine green crumb texture. Spread this out into a shallow dish.
• Turn the oven temperature to 200C / 400F.

Spread the Dijon all over the meat of the slightly cooled lamb rack and then dip it into the crumbs pressing to coat all the sides of the eat as possible. You want to try and get as much onto the rack as possible. Lay the coated racks back into the pan with the butter (remove the thyme leaves) and roast in the oven for:

• 6 – 8 minutes for rare
• 8-10 minutes for medium-rare
• 10 – 13 minutes for medium
• 15 minutes for medium to well done
• If the meat has an internal temperature of around 60C it will be rare.
• Allow to rest for 10 minutes on a plate or board covered with foil.
• Cut into cutlets and serve with sides of your choice.