1 rack of lamb's ribs (ask your butcher to split the bones at the basis of each rib but keep the meat intact)

30 g of butter or margarine

1 clove of pink Lautrec garlic

bread-crumbs

parsley, salt, pepper

Firstly brown the lamb in a frying-pan, on a hot fire, with a little butter or margarine. Then put it in a hot oven (gas thermostat 8-9) in a dish that is already at oven temperature for 15 min. Halfway through this time salt and pepper it and and turn it over.

Chop garlic and parsley. Mix this mince with bread-crumbs, salt and pepper. Lay it on the fat part of the meat. Pat with a spatula to make it stick. Sprinkle with butter knobs. Put it back again into the hot oven for a few minutes.

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