| 1 | lamb rack (New Zealand) clean/French |
| 1 | bunch fresh parsley washed, cleaned and dried |
| ¼ | cup grainy mustard/Dijon |
| ¼ | cup parmesan cheese (shaved) |
| ¼ | cup butter melted |
| 2 | cups Panko crumbs |
| ½ | cup demi glaze (veal stock) |
Sear lamb rack in hot vegetable oil. Let cool for 5 minutes.
Chop parsley, add to Panko bread crumbs. Add 3 tablespoons of grainy mustard, parmesan cheese and butter.
Mix carefully until clumps form.
Spread Dijon mustard on meat and crust with crumbs mixture.
Baked until desired doneness.
Let rest 5 minutes.
Slice rack and serve.