HERB CRUSTED RACK OF LAMB

Instructions

1. Use a generous handful of Salt & Peppery seasoning to rub on the lamb with a drizzle of olive oil.
2. Sear in a hot skillet to brown on all sides and baste with a knob of butter. Once seared, transfer to a preheated oven at 180˚C and roast for 30 minutes.
3. Allow the lamb to rest and spread with dijon mustard on the rendered fat.
4. Then roll in crushed pine nuts, finely chopped mint, fennel and parsley and serve.