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Herb Crusted Lamb with garlic mash

tender lamb with a soft crust and garlicy mash on the side

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1.preheat the oven 180C and get the racks of lamb and put them onto seperate plates. on the first rack of lamb rub olive oil and seasoning and do that with the other rack of lamb. leave them to marinate for 10 minutes.
20 get a bowl and mix all the ingredients for the crust (make sure the butter is melted, the esiest way to melt butter is in the microwave). mix them with your hands until it is sticking together but still crumbly.
30 go back to the lamb and with a knife deep crosses in both racks of lamb. split the butter into half (since you have 2 crosses) and stuff it in the crosses. rub the breadcrumbs on the top of the racks and pat them down. put them in the oven for 45 minutes if it is still raw cook it for another 15 minutes.
40 while the lamb is cooking, it is time to make the mash. wash all of the potatoes and cut them into quarters and peel the skin off. get a pot and fill it with water about 3 quarters of the pot. crush the garlic untill it turns really mushy and put it to the side, when the water is at a boil add the potatoes and leave it for 15 - 20 minutes.
50 take the potatos out and put them into a seperate bowl then add the garlic, milk and butter and mash ti all together until it is creamy. (add more milk if it is to dry). add 2 scoops to each plate and cut 2 cutlets for each person. place the cutlets on the mash and enjoy