by Chef Dean Cambray

Serves 4


  • 2 large racks of lamb, cut in half with 3 bones per serving
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 4 slices stale bread made into crumbs.
  • 7 tbsp grated parmesan, roughly 1/2 cup
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 sprig coriander
  • 1 sprig rosemary
  • 2 tbsp dijon mustard
  • Splash of olive oil


  1. Preheat the oven to 400°F.
  2. Place lamb on cutting board fat side up, trim off any excess leaving a thin, even layer. 
  3. Then, lightly score with a sharp knife and season with salt and pepper.
  4. Heat 2 tbsp of olive oil in a heavy pan suitable for the oven. Seal the lamb on each side, cooking to a nice golden color.
  5. Place the lamb into the oven and bake for 12-15 minutes, or until the internal temperature reaches 120˚F (medium rare)
  6. While the lamb is cooking prepare the crust.
  7. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t overdo it with the olive oil, just a splash. Pour the mixture into a deep dish and set it aside.
  8. Remove the lamb from the oven and brush generously with mustard. Then, the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. 
  9. Allow meat to rest for 8 minutes.
  10. Place it back into the oven for 3-4 minutes when you’re ready to serve.