Ingredients

• 1 rack of lamb
•  handful of mixed herbs, parsley, chives, thyme - whatever you have to hand
• 50g bread
• 1 tbsp Dijon mustard
• a little oil

Method

1. Set the oven to 190C /Fan 170c.
2. Put all the herbs and bread in a food processor and blitz to a fine crumb, and put the crumb on a plate.
3. Most racks of lamb that you buy are trimmed, but still usually have a lot of skin and fat on them. They need to be  properly 'frenched' as in the image above. That is remove any excess fat, skin, and sinew. It's a little tricky the first time, but you soon get the hang of it. This video demonstrates exactly what to do: Trimming a Rack of Lamb by Helen Rennie
4. A rack usually has between 7 and 9 ribs - sometimes one at the end is missing. Divide the rack in two even pieces cutting between the ribs.
5. When the lamb is prepared you need to seal the meat on each piece on all sides. Use a non-stick saute pan and a little oil and just put  some colour on each side, ends as well.
6. Set aside to cool for 5 minutes, then brush the top and sides of the meat with the Dijon mustard.
7. Dip the top and sides into the crumb ensuring that they are evenly coated. You don't need any on the bottom as this will be on the cooking tray.
8. Put a sheet of baking parchment on a baking tray and place the racks bottom side down on the parchment.
9. Cook  in the middle of the oven for around 20 minutes - this will give a nice pink colour in the middle. Cook for up to 5 minutes longer if you wish, but make sure the crumb does not burn.
10. Take the lamb out of the oven and put on a warm plate covered in foil and rest for 10 minutes.  The resting is vital - if you don't do this the lamb will be chewy.
11. Serve with steamed vegetables, red currant jelly, and maybe some mash. You can steam the vegetables while the lamb is resting.
12. Tip: use the meat trimmings from the lamb to make a gravy stock to go with the lamb.