Crusted roast lamb

• cup (25g) fresh breadcrumbs
• â…“ cup chopped mint leaves
• 3 teaspoons coriander seeds, lightly crushed
• 2 cloves garlic, crushed
• 1 teaspoon finely grated lemon rind
• sea salt and cracked black pepper
• 30g butter, softened and chopped
• 1 x 8-cutlet lamb rack
• 1 tablespoon olive oil
• mashed potato, to serve

Preheat oven to 180ºC (390ºF). Place the breadcrumbs, mint, coriander, garlic, lemon rind, salt and pepper in a bowl and mix to combine. Add the butter and mix until well combined. Cut the lamb rack into 4 double cutlets and brush with the oil. Press the coriander mixture onto both sides of the lamb, place in a baking dish and roast for 15-20 minutes for medium-rare or until cooked to your liking. Serve with mashed potato. Serves 4.