One discovery I made while shopping for this dish was the cost of lamb in Singapore, which I find pretty ridiculous. I paid $40 for a rack of lamb at "Espirito Santo" in Parkway Parade. Cold Storage also had a rack of lamb for about $30, but it was much smaller and it looked pretty flat - lacking of the most interesting, meaty part. If I have to spend that much, I would rather top up with an extra $10 and get the real thing. However, lamb seems to be a real treat over here!
Heat up an oven at 220C. Start from scoring the fat side of the rack, then seasoning the lamb, evenly covering it in salt and pepper all over the surface. Put it into a pan, drizzle with olive oil and cook it all around it until golden brown. Make sure that the whole surface is nicely crisp and brown. Put the pan in the oven for about 8 minutes or longer, depending on the thickness of the meat.
In a blender, put some breadcrumbs (I used Japanese panko, which you can buy at any Japanese store), parsley, fresh thyme and rosemary and add a drizzle of olive oil. Blend thoroughly until you produce a fine green breadcrumb.
Pull the rack of lamb out of the oven and brush all over it with Dijon mustard. Once it's well coated, roll it onto the herb crumb ensuring it's well covered.
Put the lamb back in the oven to crust it for 2-3 minutes. In the meantime, bring some lamb or meat stock to the boil onto a large pan (about 3 ice cubes per person, see my post on how to make stock), and once it starts bubbling pour some Marsala wine to taste, evaporate and reduce to the desired consistency, then remove from the heat.
Finally, remove the lamb from the oven, let it rest for about 5 minutes and carve along the bones. Arrange onto a plate on top of the optional polenta cake drizzled with the sauce.