Rack of Lamb

The most elegant cut of lamb, with its gracefully curved bones and tender, delicate meat, deserves the finest treatment. The rack is first seared to develop a golden crust, then painted with Dijon mustard and coated in a fragrant mixture of fresh herbs, garlic and fine breadcrumbs. Roasted to precise medium-rare, the chops are carved at the table, each one a perfect balance of crispy herb crust and rose-pink meat.