To make the stuffing, heat the oil in a pan and cook the shallots and garlic until translucent. Add the breadcrumbs and cook until slightly caramelised. Add the 7 grain medley and heat through. Remove from the heat and season well. Stir the mustard through the stuffing.

Season the lamb rack and sear on the fat side over medium heat until golden brown. Once seared, make a 2–3 cm incision into the meat against the bone, stuff and truss.

Finish in the oven at 180°C for 15–25 minutes depending on the size of the rack. Slice and serve with creamy polenta or pitas and tzatziki.