Step 1

Using a small sharp knife remove any remaining fat and sinew from the surface of the meat. Next do the same with the rib bones (if your butcher hasn’t done this) by carefully scraping down the bones with the knife.

Step 2

Preheat oven to 200°C (180°C fan) mark Heat oil in a large frying pan over medium-high heat. Brown racks all over, one at a time if needed, for couple of min per side. Lift on to a board (reserve pan) and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place in a few sections with kitchen string. Transfer to a sturdy roasting tin.

Step 3

Roast for 10min. Meanwhile make the crumb. Whizz parsley, mint leaves, capers, anchovies and garlic in the small bowl of a food processor until finely chopped. Scrape into a medium bowl and mix in remaining crumb ingredients.

Step 4

Remove tin from oven. Brush meat with the mustard then press on the crumb, keeping the bones visible.

Step 5

Return to oven for 20-25min for medium rare – a meat thermometer pushed into the centre of the thickest part of the meat should read about 60°C. Cook for longer, if you prefer.

Step 6

Meanwhile, make the gravy. Return reserved pan to medium heat and fry shallots for 5min, until softened. Whisk in flour and cook for 1min. Take pan off heat and gradually whisk in stock. Return to heat and cook, whisking, until thickened. Bubble for a couple of min, then whisk in mint sauce and check seasoning.

Step 7

Lift lamb on to a board, cover loosely with foil and leave to rest for 10min. Serve the lamb, cutting between the bones (and removing the string as you go) with the mint gravy, reheated if needed.