1. Prepare herb and parmesan crumb; melt butter in a large bowl on low in a microwave oven. Add breadcrumbs, parmesan and chopped herbs and season generously with freshly ground black pepper and flaked sea salt. Mix well to form a moist crumb.

  2. Using a sharp knife score lamb fat cutting deep on a diagonal angle. Turn cutlet to cut in the opposite direction across the cuts to form a criss-cross shape. Press crumb onto the scored fat, into the cuts and right up to the bones to cover the fat. 

  3. Place crumbed lamb racks onto a greased baking tray overlapping the frenched bones with the crumb side up. Arrange potatoes around lamb and scatter garlic and rosemary over the prepared potatoes. Drizzle with a little olive oil.

  4. Roast in a preheated oven of 180ºC/350ºF for approximately 30 - 35 minutes or until lamb is medium-rare and the herb crust is deep golden. Remove meat from oven and cover with foil. Allow to rest for 5 - 10 minutes before slicing lamb into cutlets.

  5. Serve with rosemary baked potatoes, fresh asparagus or minted peas and a bottle of Diamond Label Cabernet Sauvignon.