Method:
1 Cut the lamb rack into 4 cutlets. Combine breadcrumbs, herbs, paprika and salt in a shallow dish. Place flour onto a plate and egg combined with milk into a shallow dish.
Dip lamb cutlets, 1 at a time, into flour. Shake off excess. Dip into egg mixture then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
2 Heat oil in a frying pan over medium heat, cook the cutlets for 2-3 minutes on each side or until cooked to your liking.
3 Process star anise in until ground to a powder. Combine star anise powder, mayonnaise and lemon juice in a bowl, season to taste.
4 Arrange the cutlets on a plate, serve with the mayonnaise and lemon wedge.