This is a special occasion dish.  The meat has a wonderful flavour as it is cooked on the bone.  The cooked rack looks pretty and it hardly takes any time to prepare and roast.

Mix the breadcrumbs with the melted butter, herbs, garlic, salt and pepper in the bowl. Keep turning over until the crumbs have soaked up all the butter.  Lay the rack of lamb, fat side upward in a small oven proof dish or roasting tin. Bat the crumb mixture firmly and thickly on the fat side.  Roast the rack for 20-30 minutes, depending on preference.  If necessary cover the crumbs loosely with foil towards the end of the cooking time to prevent them from burning.  Let the meat rest for 5 minutes, then to serve simply cut down between the cutlets, dividing the rack in half, and serve with new potatoes and lightly steamed vegetables.