1-2 rack of lamb
2 Tbsp french mustard
2 Tbsp flour
I egg
2 Tbsp milk
2 cups of fresh bread crumbs
7 tsp dried mustard
2 tsp grated lemon rind
25 g butter & 2 Tbsp oil

Lemon mint cream sauce:
2 egg yolks
50 gm butter
I Tbsp chopped mint
1/2 cup cream
 1Tbsp lemon juice

1)Spread chops both sides with french mustard and dip in flour, then egg beaten in milk.

2) Coat well with a mixture of breadcrumbs, lemon rind and dry mustard. Put in cool place for 20 minutes.

3)Spray baking pan & rack with oil. Bake approximately 20-30 minutes in oven at 180oC. Rest covered in a warm place for 15 minutes.

To make lemon mint cream sauce:

1) Put water in electric pan. Stand bowl in water and melt butter, add egg yolks and lemon juice beating all the time.

2) Add cream and beat over heat until thick and add mint. Serve chops with lemon mint cream sauce.