Get your butcher to French trim your lamb ,
Score the fat in a diamond pattern
In a processor whizz up your bread and herbs
Add a little olive oil to bind them . Leave to 1 side
Heat a pan on the hob , lay the lamb in the pan and brown on all sides . Render the fat ( cook so the fat comes out ) side until crispy
Remove from heat and let it cool slightly
Heat oven to 200c
Paste some mustard on the fat .
Now push the breadcrumb mix onto the mustard.
Roast for 20 minutes for rare , 25 minutes for medium and 30 minutes for well done
Remove from the oven and cover with foil allowing it to rest for at least 5 minutes before carving
Serve 2 or 3 bones per person