A St Patrick's Showstopper Garlic Herb Crusted Rack of Lamb

Preheat your oven to 200°C (400°F). Pat the racks of lamb dry with a paper towel and season generously with salt and pepper.

Heat the olive oil in a large, oven-proof skillet over high heat. Sear the lamb racks for 2-3 minutes on each side until golden brown, starting with the fat-side down. Remove from the pan and set aside to cool slightly.

In a bowl, combine the minced garlic, breadcrumbs, parsley, rosemary, thyme, and lemon zest. Mix well.

Brush the fat side of each cooled lamb rack with Dijon mustard. Press the herb and garlic breadcrumb mixture firmly onto the mustard to create a thick, even crust.

Place the crusted racks back in the skillet (or a roasting tin), bone-side down. Roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Let the lamb rest for 10 minutes before carving and serving.