RACK OF LAMB WITH A HERBY CRUST
3 slices of bread
Zest of a lemon
Bunch of flat leaf parsley, finely chopped
1 crushed garlic clove
Salt and pepper
A mild Dijon mustard
3 racks of lamb, trimmed by the butcher
Toast the bread lightly, leave to cool and put in a food processor to make breadcrumbs. Mix the breadcrumbs with the garlic, olive oil, lemon zest and seasoning.
Rub the lamb with a little olive oil and season with salt and pepper. Cook them fat side down in a frying pan for about two minutes, and then transfer them to a baking tray.