Ingredients

Main

• 1 rack of Australian lamb, trimmed 
• 2 tablespoons (30 ml) olive oil 
• 2 tablespoons (30 ml) Dijon mustard 
• 2 tablespoons (30 ml) chopped fresh Italian, flat-leaf parsley (divided) 
• 1 teaspoon (5 ml) chopped fresh thyme leaves 
• 1/2 teaspoons (2.5 ml) chopped fresh rosemary 
• 1 large clove garlic, finely minced 
•  Salt and pepper to taste 
• 1 cup (240 ml) bread crumbs 

For the Spring Veggies

• 1 lb (0.5 kg) fresh asparagus, trimmed cut into 2 inch (5 cm) pieces 
•  Fresh green peas or English peas 
•  Butter to taste 
• 5-6 fresh red radishes, washed and sliced 
• 1-2 teaspoons (0 ml) tarragon, to garnish 
•  Coarse salt and ground pepper