Herb-crusted Rack of Lamb

Scrape the rib bones of the rack of lamb clean with a knife (otherwise they may burn). Rub the meat with pepper. Peel the shallots and garlic and chop very finely. Wash the herbs, shake dry and strip off and finely chop the leaves. Mix the breadcrumbs with the Parmesan, herbs, shallots, garlic, half of the butter and the egg.

Wash, top and tail the beans. Blanch the beans in well-salted, boiling water with 1/2 of the bunch of savory for 8 minutes. Then drain, refresh immediately in ice-cold water and drain well.

Preheat the oven to 160 °C. Heat the oil in a roasting tin and brown the rack of lamb on all sides. Season with salt and cook in the preheated oven (middle shelf) for 20-25 minutes. Then take the meat out of the oven and raise the oven temperature to 220 °C. Spread the meat with mustard and coat in the herb mixture. Return to the oven and cook for a further 5-10 minutes, or until golden brown.

When done, cover the rack of lamb with aluminium foil and leave to rest for a short while. Meanwhile toss the beans in the rest of the hot butter and season with salt and pepper.