Roasted Rack of Lamb tender and flavorful

The night before

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

The day itself

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

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

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

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

When plating

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