1small handful fresh thymeleaves removed from stem & finely chopped
1small onionfinely diced
2-3cloves garlicfinely chopped
In a small pan melt butter and soften onion gently for 3-5 minutes. Then add garlic and continue to cook gently for 3 minutes. Do not leave to brown. Remove from heat and let cool slightly.
In another bowl combine the breadcrumbs, parmesan cheese, herbs. Mix thoroughly. Once the onion mixture cooled add to the breadcrumb mixture and combine.
Preheat the oven to 230 C (fan 210 C). Season lamb with salt and pepper. Sear in a hot pan for 1-2 minutes on all sides. Allow to rest and cool slightly.
Once lamb has cooled slightly, brush with dijon mustard and roll in the breadcrumb mixture. Pat any extra mixture onto the lamb. Using foil cover the exposed bones so they do not burn when in the oven.
Place the lamb bone side down in the oven for 13-18 minutes depending on how rare to well you prefer.
Once cooked, allow to rest 5 minutes before cutting and serving. Allow 2 bones per person. Serve alongside some spring greens and boulangerie potatoes.