- Take the meat out of the fridge at least 30 minutes in advance.
- Preheat the oven to180°C, Gas Mark 4 (350°F).
- Heat a little oil in a frying pan and sear the racks quickly on all sides. Place the racks in a roasting tin, season and roast for 10 minutes in the oven.
- Meanwhile, toast the slice of bread and break it into pieces. Place in the blender and add the cloves of garlic and parsley. Blend until you have a coarse but even breadcrumb mixture.
- Mix the mustard with the white wine and Herbes de Provence.
- Take the lamb out of the oven and turn down the heat a little -170°C, Gas Mark 3 (325°F). Smear the racks of lamb with the mustard-based mixture then press on the breadcrumbs so that the meat is entirely covered. Cook for a further 15 to 20 minutes in the oven, depending on how you like your lamb cooked.
- Cover the dish with tinfoil and allow to rest for 5 minutes. Slice the racks between the bones and serve immediately.
Tip: you can replace the parsley (all or part) with a choice of other fresh herbs: tarragon, basil, chives or sage.