For the herb crust:
- 200g/7oz white breadcrumbs
- 2 tbsps freshly chopped parsley
- 1 tsp thyme leaves, chopped
- 1 tsp fresh rosemary leaves, chopped
- 1 fat garlic clove, peeled and finely chopped
- 4 tbsp vegetable oil
- 100g/4oz butter
- sea salt and freshly ground black pepper
- 2 tbsp Dijon mustard
- 2 racks of lamb, French trimmed
Preheat the oven to 180c/350F/Gas 6.
Add the herbs and garlic to the breadcrumbs and mix well together.
Heat the oil in a large pan with the butter until foaming, but not coloured. With a sharp knife score the skin on the racks in a crisscross pattern but do not cut into the flesh itself. Season the racks with salt and pepper and add them to the pan, skin-side down, and cook for 3-4 minutes until the skin is lightly browned. 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 scored skin of the racks, applying a good coating.
Press a generous handful of the herb crust over the skins of the racks and transfer to a medium-sized roasting tin and roast for 20-40 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.