What is a nice recipe for a herb crust or dressing for the top of rack of lamb?
Roasted rack of lamb with a herb crust Serves 4 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients For the herb crust 200g/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 100g/4oz unsalted butter sea salt and freshly ground black pepper 2 tbsp Dijon mustard 2 lean racks of lamb, french trimmed Fo the rosemary jus 500ml/17fl oz hot, good lamb stock 1 large sprig fresh rosemary Method 1. Preheat the oven to 240C/450F/Gas 9. 2. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs. 3. Add the herbs and garlic and blitz for a further 30 seconds. 4. 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, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan
