Roasted Rack of Lamb tender and flavorful

The day before

1 In a dish, place your racks with a light scoring on top, wrap each bone with aluminum foil, salt, pepper, add a little olive oil and sprinkle with the rosemary and summer savory mixture, cover with plastic film and refrigerate.

The day itself

2 Thirty minutes before eating, preheat your oven to broil setting.

3 Place your rack on an oven-safe dish, coat with mustard and position it in the middle of the oven with the fatty side toward the broiler. Cooking time: six minutes. This time is approximate for small lamb ribs; extend the cooking time slightly if needed.

4 Pour 3 tablespoons of water around it, then turn off the oven, cover with aluminum foil and let rest for 10 to 20 minutes with the oven door slightly ajar.

5 As indicated, blend all the ingredients to make your avocado purée, then warm it gently in a saucepan.

Plating

6 Carve your rack of lamb, remove the aluminum foil and on each plate, arrange 2 or 3 lamb ribs, a little hot jus around and two quenelles (make them with two spoons) of avocado purée.