Carré d agneau

Method

1. 1 Remove excess fat from the ribs and clean out the ends of the bones for a neat appearance.
2. 2 Pan-fry the ribs for 2 minutes on each side until the crust is brown, then let cool for 10 minutes.
3. 3 Grind the breadcrumbs with parsley, rosemary, garlic, and softened butter to form a green coating.
4. 4 Spread Dijon mustard on the meat and press the herb coating firmly in place.
5. 5 The meat must be allowed to cool before brushing; if the meat is hot, the butter in the coating will melt and the coating will slide off.
6. 6 Bake at 200 degrees for 18 minutes, then let it rest for 10 minutes and cut into slices with two bones each.

With an appliance

• Air fryer 45 min

  Replace step 6: preheat oven to 190 degrees for 14 minutes; this will give a crispier, more even coating than oven baking, then let it rest for 10 minutes.