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Prepare ahead:
-
Place the breadcrumbs and
parsley in the bowl of a food processor and whizz to
retain a coarse texture. Add the Parmesan and olive oil.
-
Beat the egg with the mustard,
and season. Dip the lamb in the beaten egg and press
firmly into the crumb mixture. Preheat the oven to
200c.Fan 180C/ Gas 6.
-
Arrange the lamb in a suitable
roasting tin and bake in the oven for 25-30 mins, until
the crust is golden brown and the lamb has a pink blush
next to the bone.
-
To Finish: rest the lamb for
15 mins. covered with foil, before carving into chops
between the bones.
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DAILY
DINNERS 
