Instructions

1. 1

   Preheat your oven to 200ºC. Mix the breadcrumbs with the lemon zest, parsley, butter, garlic, salt and pepper and roll into a sausage shape.

   
   

2. 2

   Place the lamb rack in a roasting tin with the flat side upwards and pat the crumb mixture evenly over the surface. Chill in the fridge for 30 minutes or until the crust is set.

   
   

3. 3

   Peel and halve the potatoes. Place the flat side on a board and make a series of evenly spaced vertical cuts into the rounded side. In a roasting tin or on a baking sheet, toss the potatoes in some olive oil, salt and pepper. Roast until crisp and browned. Baste every half hour or so.

   
   

4. 4

   When the crust on the lamb rack is firm, roast it for about 20 - 30 minutes. A small rack will need about 18 minutes for pink meat and another 5 minutes for well done. If the crust is browning too much, cover it with foil.

   
   

5. 5

   When the lamb is cooked leave it covered with foil in a warm place for 5 - 10 minutes. Use a sharp knife to slice between the bones and divide the cutlets.