On the heat. Mild

Ingredients

• 2 French-trimmed racks, 7 bone
• 2 tbsp Dijon mustard
• — PERSILLADE CRUST
• 100 g fresh white breadcrumbs
• 1 large bunch flat-leaf parsley
• 4 cloves garlic
• 60 g butter, soft
• 1 tbsp thyme leaves
• Salt, black pepper
• 2 tbsp oil, to sear

Method

1. Score the fat cap in a diamond, no deeper than the fat. Season heavily.
2. Very hot pan, oil, fat side down for 4 minutes until it is properly browned and much of the fat has rendered. Then 1 minute on the meat side. Cool 10 minutes.
3. Blitz the crust ingredients to a bright green crumb.
4. Paint the fat cap with mustard and press the crumb on firmly in a thick layer.
5. 200 °C for 18 minutes for pink (52 °C internal), 22 for medium. Bones covered with foil if they darken.
6. Rest 15 minutes — as long as it cooked, near enough. Then carve into cutlets between the bones.

Cook's note. Rest it as long as you dare. A rack carved straight from the oven bleeds onto the board and the crust slides off. Fifteen minutes changes everything.

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