Two lamb racks, 550 to 600 g each, trimmed and shortened by your butcher for easy carving. Six minutes under the oven broiler, fat side facing the heat. Meaux mustard crust, rosemary and savory herbs. Rest for 10 to 20 minutes in a turned-off oven. Accompaniment: warm avocado purée blended with lemon and Espelette pepper. It's easy, it's quick, roughly thirty minutes' work on the day.

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Ingredients for 4 servings

servings
  1. 2 lamb racks (count 2 or 3 ribs per person) of 550 to 21 oz (600 g). Ask your butcher to trim them (about 4 cm) and shorten them for easy carving
  2. 1 heaping tablespoon of Meaux mustard
  3. 1 tablespoon of rosemary mixed with a little savory
  4. Salt, freshly ground pepper and olive oil

Avocado purée:

  1. 2 ripe avocados, hollowed out, then the flesh blended with the juice of half a lemon
  2. Fine salt
  3. 1 garlic clove, germ removed and chopped
  4. A little Espelette pepper or cayenne pepper