Roast for 30–40 minutes, depending on the size of the rack.
While the lamb cooks, mix the breadcrumbs, parsley, basil, garlic and salt. After the initial roasting, remove the meat from the oven and turn up the heat to 200°C, 400°F, Gas mark 6. Carefully spread the breadcrumb and herb mixture over the fat layer, pressing it down well. Roast for another 10 minutes.