Herb-crusted racks of lamb
60 g butter, softened
2 teaspoons lemon juice
2 teaspoons Dijon Mustard
2 teaspoons rosemary, chopped
2 teaspoons parsley, chopped
½ teaspoon basil leaves, chopped
4 x 4 ribbed racks of lamb
Soften the butter. Combine it with the lemon juice, mustard, parsley, basil and rosemary and mix thoroughly. Press the mixture onto the back of each lamb rack.
Stand the racks up in a baking dish by interlocking the ribs of the racks to keep them steady. If you prefer, place them on an oven rack inside the oven dish.
Preheat the oven to 170° C. Bake the racks for 35–40 minutes. Serve them with seasonal roasted vegies for a complete meal.