Herb-Crusted Rack of Lamb

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2 x 6 bone rack of lamb (bones French trimmed ask you butcher to do this for you)
1 tsp Dijon mustard
75g white breadcrumbs
2 cloves garlic, crushed
3 tbsp rosemary, finely chopped
50g butter, melted
salt & pepper
To serve:
Mashed potato and steamed vegetables

Preheat the oven to 200°C/400°F/gas mark 6.
Score the fat on the rack of lamb with a sharp knife. Rub mustard all over the rack.
Mix the breadcrumbs, garlic, herbs and butter together. Press the mixture onto the fat side of the rack.
Put on a roasting tray and cook in the oven for 30 minutes.
Allow the lamb to sit for 5 minutes.
Cut each rack of lamb in half and serve with mashed potato and vegetables.