Ingredients

• 200g/7oz fresh
• rich white bread
• 2 tbsps freshly chopped flatleaf parsley
• 1 tsp fresh soft thyme leaves
• 1 tsp fresh rosemary leaves
• 1 fat garlic clove
• peeled and finely chopped
• 4 tbsp vegetable oil
• 100g/4oz unsalted butter
• sea salt and freshly ground black pepper
• 2 tbsp Dijon mustard
• 2 lean racks of lamb
• french trimmed
• 500ml/17fl oz hot
• good lamb stock
• 1 large sprig fresh rosemary

Directions

• Preheat the oven to 240C/450F/Gas 9.
• To prepare the herb crust
• break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
• Add the herbs and garlic and blitz for a further 30 seconds.
• Heat the oil in a large pan with the butter until foaming
• but not coloured. Season the racks and add to the pan
• skin-side down
• and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
• Place the racks of lamb
• fat side up
• on a chopping board
• and brush the mustard over the racks
• to apply a good coating.
• Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes
• depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
• To make the jus
• heat the stock and rosemary in a pan over a medium to high heat and reduce by half
• stirring occasionally. Check seasoning
• strain and keep warm.
• Slice the racks in half and serve immediately with aubergine purée and roasted fennel.