Carré d'agneau persillé

Season the 800 g rack of lamb with 5 g salt and 2 g pepper, then sear in 15 g olive oil until browned on all sides.

Combine 30 g chopped parsley, 50 g breadcrumbs, 10 g minced garlic, and 20 g butter to create the crust mixture.

Brush the seared lamb with 20 g Dijon mustard and press the parsley mixture firmly onto the meat.