1 cup (250 ml) breadcrumbs

2 tablespoons (30 ml) Provencal herbs

1/3 cup (75 ml) butter, softened

2 racks of lamb with about 8 chops each, prepared

6 soft dried figs

1 cup (250 ml) port wine

3 shallots, minced

1 clove garlic, minced

1 tablespoon (15 ml) butter

1 cup (250 ml) beef consommé

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine the breadcrumbs, herbs and butter.

Remove the layer of fat on the meat, if desired. Cross the bones placing them face-to-face on a baking sheet. Press the crumb mixture on the flesh of the lamb.

Cook until a meat thermometer reads 60 °C (140 °F) for medium-rare.

It will usually be 15 minutes per 454 g (per pound). A rack of lamb weighs on average 750 g (1 1/2 lb).

Whether you cook 1 or 2 racks at a time, the cooking time will be the same as one rack, about 25 minutes of cooking.

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