Serves: 2 Preparation: 10min Cook: 50min Ready in: 1hour
2 large racks of lamb cut in half with 3 bones each portion
1 cup of breadcrumbs (use fresh or packet)
100g grated parmesan
Garlic to taste
1 handful of parsley
1 handful rosemary
1 handful of coriander
2 tablespoon Josh&Sue Mint Harissa
Preheat the oven to 200 degrees C.
Score the lamb fat and season the meat with salt and pepper, Coat the lamb with Mint Harissa before sealing it in hot olive oil on all sides in a frypan on the stove top.
Place all the herbs, parmesan and garlic in blender and grind to a thick paste, then combine with the crumbs - set aside.
Remove the lamb from the frypan and brush with a little more Mint Harissa before coating with the herb crumb mix and covering the joint - it is also an idea to cover the bones with foil to prevent charring.
Place the meat in the oven for a further 20 minutes before removing it to rest.