for 4 person

Meat

2	rack of lamb (approx. 400 g each)
2	shallots
1 bunch	chervil
1 bunch	tarragon
1 bunch	thyme
½ bunch	parsley
2 slice	toast bread, crust removed
90 g	butter
1 tbsp	olive oil
2 tbsp	mustard
	salt and pepper to taste

Vegetables

1	shallot
400 g	sugar snap pea
a little	salt and pepper to taste
1 tbsp	lemon juice

How it's done

Roast in the oven

for approx. 20-25 mins. in the centre of an oven preheated to 180 °C (core temperature approx. 60 °C.

Meat

Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a food processor, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Brush the racks with mustard, season and evenly coat with the herb mixture.

Vegetables

Meanwhile, finely chop the shallot and sauté in the remaining butter. Add the mange-tout, cover and sauté for approx. 10 mins. Season the mange-tout, add the lemon juice.

Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the mange-tout.

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