Preparation method

Chop the parsley finely and mix with the mustard, panko and 1 tbsp olive oil until crumbly. Heat 1 tbsp oil and the butter in a frying pan and fry the lamb racks for about 4-5 minutes until golden brown on all sides. Remove from the pan and let rest. Deglaze the pan with the stock and let it reduce to a gravy.

Preheat the oven (electric: 180⁰C / hot air: 160⁰C). Cut the zucchini and tomatoes into thin slices and stack 6 slices of zucchini and 6 tomato slices on top of each other, alternately, in a circle. Place on a baking tray and baste with olive oil. Sprinkle the shallot, thyme and rosemary over it and sprinkle with salt and pepper. Roast the vegetables in the oven for about 15 minutes.

Sprinkle the lamb racks with salt and pepper and brush with some mustard. Roll the lamb racks well in the parsley mixture and place them in an oven dish. Roast the meat next to the vegetables in the oven for about 15 minutes until it feels springy but not hard and the crust is nice and golden brown. The core temperature should be approximately 55⁰C. Let the meat rest for about 5 minutes. Divide the vegetables among plates. Cut the meat into chops with a sharp knife and divide between plates. Spoon some of the gravy over it.