Ingredients
1 cup fresh bread crumbs
1 tbsp Pesto
Pinch salt & pepper
4 tbsp ml olive oil
1 rack of lamb, French trimmed
2 Tbsp olive oil
1 Tbsp Dijon mustard

Directions
In a bowl mix breadcrumbs, pesto, 2 tbsp olive oil and salt and pepper.
Season the rack all over with salt and pepper.
Heat 2 tablespoons olive oil in a large heavy oven proof pan over high heat.
Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with tin foil to prevent charring.
Arrange the rack bone side down in the skillet.
Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. Remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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