Method

• Place the bread on a baking tray and put into a preheated oven at 180ºC for 20 minutes, or until lightly golden. Remove from oven and leave to cool.
• Process the bread in the food processor until bread crumbs form and then place into a bowl with the parsley, lemon zest, garlic, olive oil, salt and pepper and mix well.
• Season the lamb liberally with salt and pepper and heat a frying pan over a high heat and sear the lamb racks on all sides.
• Spread the top of the lamb racks with dijon mustard and press on the bread crumb mixture.
• Put the cherry tomatoes and garlic in a separate banking tray with a little olive oil and salt and pepper. You discard the garlic after you have cooked the tomatoes.
• Put the lamb racks into a preheated oven at 180ºC and cook for 20-25 minutes, or until the lamb is cooked and nicely pink. Place the tomatoes into the oven 10 minutes after the lamb.