2 racks of lamb, French trimmed
40g fresh white breadcrumbs
3 tbsps fresh parsley, chopped
3 tbsps fresh mint leaves, chopped
1 tsp fresh rosemary, chopped
2 garlic cloves, peeled and crushed
Flaked sea salt
Freshly ground black pepper
1 tbsp Dijon mustard
SERVES: 4-5
PREPARATION: 15 MINUTES
COOKING TIME: 40 MINUTES (plus 10 minutes standing)
Preheat the oven to 200°C/400°F/Gas Mark 6. Heat a large, heavy-based frying pan and brown the meat, skin side down, for 5 minutes. Brown the remaining sides, then remove the racks from the pan. Place them in a roasting tin, facing each other, with the bones crossing at their tips.
Mix the breadcrumbs with the herbs and crushed garlic, then stir in a pinch of salt and some black pepper. Brush the skin side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
Roast the lamb racks in the oven for 25-30 minutes for medium-rare meat. Remove the racks from the oven, cover loosely with foil and leave to stand for 8-10 minutes.
Carve each rack into individual ribs and serve with a red wine gravy. Dauphinoise potatoes go well with this and make for a really fine feast.
