1 fat garlic clove, peeled and finely chopped
2 tbsps freshly chopped flatleaf parsley
1 tsp fresh rosemary leaves
1 large sprig fresh rosemary
1 tsp fresh soft thyme leaves
2 tbsp Dijon mustard
sea salt and freshly ground black pepper
4 tbsp vegetable oil
200g/7oz fresh, rich white bread
100g/4oz unsalted butter
2 lean racks of lamb, french trimmed
500ml/17fl oz hot, good lamb stock