Lamb Crown with Mustard Herb Crust

Using a sharp knife, trim off the thick outer layer of fat on both lamb crowns and also remove the sinewy meat just below. Expose the rib bones cleanly. Rub the lamb crowns with salt and pepper.

For the herb crust, break the brioche into pieces and crumble in a blitz chopper for 30 seconds. Add the parsley and rosemary and chop again for 15 seconds.

Set aside.

Highly heat the oil in a large skillet. Sear the lamb crowns on all sides for two minutes. Lift out of the pan and let rest for five minutes.

Preheat the oven to 240° C (gas: level 5). Brush the lamb crowns with the mustard, skin side up. Press a thick layer of the herb brioche paste on top and place the lamb crowns in a medium roasting pan.

Place in the oven for 10-15 minutes (depending on how pink or cooked through you want the meat).

If the bones brown too quickly, wrap them with aluminum foil or brown them.

Remove the lamb chops from the oven and let rest for five minutes. Then cut into individual chops and serve hot.

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