Method

1. 1
   Preheat the oven to Gas 4-5, 180ºC, 350ºF
2. 2
   Put all of the crust ingredients into a large bowl and mix well.
3. 3
   When that’s done, lightly brush the racks with oil and press the ‘crust’ mixture all over the fat area and work it until well covered.
4. 4
   Place on a foil lined tray and bake loosely covered with foil for about 20 minutes, then remove the foil and bake for a further 20 minutes.
5. 5
   Allow to rest and cool for a few minutes before carving. The crust will be crumbly, so carefully carve and serve, adding any deliciously crumbly bits to each plate.
6. 6
   Serve with your favourite festive trimmings; steamed Brussel sprouts, roasted mini potatoes baked in their skins, with rosemary and oil and braised red cabbage with red onions, apples and mulled wine.
7. 7
   These are so delicious it’s highly unlikely there’ll be any cutlets left, but if so serve cold with your favourite chutney and a wonderful winter coleslaw of red cabbage, apples, red onion and a dollop of garlic mayo.