Follow the flock
2 x 6 bone lamb racks (2 x 400g), well trimmed
1 large slice of bread (brown preferably)
5-6 sprigs of parsley
3 cloves garlic
3 tbsp Dijon-style mustard
1 tbsp white wine
1 tsp Herbes de Provence
2 tbsp olive oil
Salt and pepper
1. Take the meat out of the fridge at least 30 minutes in advance. Preheat the oven to gas mark 4/180°C. Heat a little oil in a frying pan and sear the racks quickly on all sides. Place the racks in a roasting tin, season and roast for 10 minutes in the oven.
2. Meanwhile, toast the slice of bread and break it into pieces. Place in the blender and add the cloves of garlic and parsley. Blend until you have a coarse but even breadcrumb mixture.
3. Mix the mustard with the white wine and Herbes de Provence.
4. Take the lamb out of the oven and turn down the heat a little - gas mark 3/170°C. Smear the racks of lamb with the mustard-based mixture then press on the breadcrumbs so that the meat is entirely covered. Cook for a further 15-20 minutes in the oven, depending on how you like your lamb cooked.
5. Cover the dish with tinfoil and allow to rest for five minutes. Slice the racks between the bones and serve immediately.