Grilled lamb rack in a mustard crust

one of Dirk's favourite preparations/ January 2008

We support togetherness in all of its forms inside or outside. Outdoor cooking for others is a fun and delicious way of being together and the reason why we treat you with this finger licking BBQ recipe. We have chosen a recipe that you can also impress your guests with is a perfect addition to the
outdoor togetherness experience. In future Noozn magazines other extremis recipies will be
featured by other members of the extremis crew. Do try this at home!!

Ingredients for 4 persons:

- 2 lamb racks, about 500 grams each
- coarse salt and pepper
- 250 grams of bread crumbs (preferably homemade)
- 20 grams of parsley
- 1 spoon of freshly chopped rosemary
- 3 crushed cloves of garlic
- 1 spoon of paprika powder
- 1 ½ tea spoons of dried oregano
- 250 ml of coarse mustard with seeds or Dijon mustard
- extra virgin olive oil in a spray pump bottle

How to prepare:

1. mix the bread crumbs, parsley, rosemary, garlic,
paprika powder and oregano in a large dish
2. cut the fat off each lamb rack
3. cover the meat on both sides with a proper layer of
coarse mustard or Dijon mustard (or a mix of both)
4. now cover the racks with the bread crumb herb mixture
on both sides till the mixture is equally spread
5. spray the racks with the olive oil on both sides
6. grill 15 to 25 minutes until medium rare
7. leave the lamb racks to rest for 3 minutes
8. cut each rack to your liking and serve