In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary ... and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown ...

Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates. Add a portion of lamb to each plate and spoon some sauce over the lamb.

Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch.

Rack of lamb with parsley. A classic French recipe ... In France, we serve alongside potatoes gratin or roasted rosemary potatoes and a very light salad with vinaigrette. I would recommend a ...