1 rack of lamb, trimmed (6 ribs)
2 tablespoons chopped fresh parsley
1 tablespoon chopped spring onions
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumbs
1/2 ounce melted butter
freshly ground black pepper
1/2 ounce butter (extra)
Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
Sprinkle the rack of lamb with salt and pepper.
Melt the extra butter in a pan and brown lamb evenly all over.
Cover lamb with the herb mixture and place in a baking dish.
Bake at 425F degrees for 15-20 minutes.
(lamb should be quite pink) Remove and keep warm for 10 minutes.
Slice into individual chops.
Serve with pan juices.