Ingredients
2 racks of lamb from best end (each with 6 bones)
3 tbsps olive oil
100g shallots
100g sun-baked cherry tomatoes
2 cloves of garlic, crushed
bunch of thyme
100ml dry white wine
100ml veal jus
4 tbsps soy sauce
2 slices white bread
1 tbsp chopped fresh parsley
1 tbsp chopped fresh herbs
1 tsp grated Parmesan cheese
1 tbsp fresh mustard

Method

Preheat the oven to 200°C.

Trim most of the fat from the lamb, leaving only a thin layer. Scrape off the meat from the end of the bones.

Heat a film of olive oil in a roasting tin on top of the stove and seal the racks of lamb on all sides. Season the lamb with salt and pepper, then place in the hot oven and roast for six minutes.

Meanwhile, peel and chop the shallots and the tomatoes. Remove the rack of lamb from the oven and leave to rest on a wine rack. Place over a dish in a warm place for about 10 minutes.

Pour off all but two tablespoons of fat from the melting tin, add the shallots to the tin and cook over moderate heat on top of the stove for two minutes.

Add the tomatoes, garlic, the thyme and the white wine and stir well. Bring to a boil and simmer for five minutes.

Stir in the veal stock and simmer for five more minutes.

Strain through a very fine sieve or muslin into a saucepan and set aside.

Combine the bread with parsley, fresh herbs, Parmesan cheese in a food processor and process for one minute or until fine.

Spread the mustard over the meaty side. Then coat them in the crumble, pressing with your hands to make it stick well.

Place the rack under a hot grill until the crumble topping is nice and golden.

Suggested garnishes: peppered noodles or vegetable couscous.

Joe Vella is the Executive Chef, Hilton Malta.