- 2 lamb racks, 6 bones each, french trimmed 200gr.
- 1 tbsp chopped chervil
- 1 tbsp chopped mint
- 2 tbsp chopped parsley
- Freshly ground white pepper
- Vegetable oil
- 2 tbsp dijon mustard
Preheat oven to 180C.
Place bread on a tray and toast in the oven until golden and dry, about 15 minutes.
Process to a rough crumb in a food processor.
Mix with herbs and season.
Heat a frying pan, add a little vegetable oil and brown lamb on all sides.
Smear skin side of lamb with mustard, place crumb mix on top and press down lightly.
Return to pan and bake for 20 minutes.
Remove from oven and rest in a warm place for 15 minutes.
Carve and serve with sautee potatoes and your preferred vegetables or with some nice Cous-Cous.
Culinary regards and Enjoy it!