Crusted Rack of Lamb

Preheat the oven to 180 °C fan (electric oven: 200 °C).

Peel and finely chop the garlic and onion. Wash, dry and finely chop the parsley.

Mix together the garlic, onion, parsley, breadcrumbs, mustard, egg and grated almonds. Season with salt and pepper.

Pat the rack of lamb dry. In hot oil in the roasting pan, sear on both sides until nicely browned.

Spread the crust mixture evenly over the rack of lamb and press down gently.

Roast in the oven for about 30 minutes, until the crust is golden brown. Remove the meat and keep warm.

Pour the lamb stock into the roasting pan and deglaze the browned bits. Reduce the liquid by about half, then add the Madeira and season with salt and pepper.

Work the flour (Type 405) together with the soft butter and stir it into the sauce little by little until it slightly thickens.

Slice the rack of lamb, arrange with the Madeira sauce and serve.