Herb Crusted Rack Of Lamb - cooking recipe

Ingredients

3 slices toast, processed to fine breadcrumbs
3.5 oz Cheddar cheese, grated
1 clove garlic, minced
4 sprigs fresh parsley, leaves finely chopped
5 sprigs fresh thyme, leaves finely chopped
2 tbsp olive oil
1 1/4 lb rack of lamb
None None flour, for dusting
1 None egg, lightly whisked
1 tbsp butter
1 lb cabbage, coarsely chopped
2 None leeks, sliced into rings
1 None chili, deseeded, finely diced

Preparation

Preheat oven to 400\u00b0F. Combine breadcrumbs, cheese, garlic, parsley, 1/2 the thyme and 2 tbsp olive oil. Set aside.
Lightly dust lamb with flour, shaking off excess. Coat in beaten egg then dip in breadcrumb mixture. Roast for 30 mins.
Heat butter in a nonstick frying pan. Saute cabbage and leeks for 5 mins. Add 4 tbsp water and chili. Season and cook for 5 mins, covered.
Let lamb rest for 5 mins then cut into individual chops. Arrange on a serving platter along with cabbage. Garnish with remaining thyme. Serve.