Ingredients:
- 2 trimmed racks of Lamb
- 1 scared Freja Instant Chicken Bone Broth Powder
- 60g breadcrumbs
- Small handful of fresh parsley
- 3-4 sprigs of thyme
- 3-4 sprigs of rosemary
- 30g parmesan
- 4 tbsp dijon mustard
- 4 tbsp chopped wild garlic
- Salt and pepper to taste
Method:
1. Heat the oven to 180.
2. Add the herbs, wild garlic, bone broth powder and breadcrumbs to a food processor.
3. Season generously with salt and pepper and blend into a crumble texture.
4. Season the lamb with salt then sear off in a hot pan for a few seconds on each site to get some colour.
5. Brush the lamb with dijon mustard then roll it into the herb mixture, patting it on with your hands to ensure an even coverage.
6. Roast the lamb in the oven for 25 minutes (medium) then cover with foil and leave to rest for 5-10 minutes before carving.
