Ingredients:

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

4oz unsalted butter

Sea salt and freshly-ground black pepper

2 tbsp Dijon mustard

2 lean racks of lamb, French trimmed

For the rosemary jus

500ml/17fl oz hot, good lamb stock

1 large sprig fresh rosemary

Method:

Preheat oven to 240°C/450°F/Gas 9.

To prepare the herb crust, break the bread into large pieces and put 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.

Cook for three to four minutes on each side (medium rare) and then take out of the pan and leave for five minutes.

Place the racks 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 five to 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 with aubergine purée and roasted fennel.