Roasted rack of lamb with a herb crust recipe
 200g/7oz fresh, rich white bread2 tbsps freshly chopped flatleaf parsley1 tsp fresh soft thyme leaves1 tsp fresh rosemary leaves1 fat garlic clove, peeled and finely chopped4 tbsp vegetable oil100g/4oz unsalted buttersea salt and freshly ground black pepper2 tbsp Dijon mustard 2 lean racks of lamb, french trimmed 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 stock1 large sprig fresh rosemary 500ml/17fl oz hot, good lamb stock 1 large sprig fresh rosemary Method 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. Preheat the oven to 240C/450F/Gas 9. 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. 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. 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. 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. 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. 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. 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. Slice the racks in half and serve immediately with aubergine purée and roasted fennel.