Ingredients

• 2 x 8-rib or 4x 4-rib frenched lamb racks
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh chives, finely chopped
• 150g short cut bacon, thickly sliced
• 2 large shallots, peeled, thinly sliced
• 1 1/2 bunches silverbeet, stems removed, leaves roughly chopped
• 1 cup chicken stock

Method

• Step 1 For the Lamb: Preheat oven to 180C or 160C fan.
• Step 2 Place a large, heavy-based ovenproof frying pan over high heat until nearly smoking. Season lamb racks with salt and pepper.
• Step 3 Add oil to hot pan, then brown lamb on both sides and ends for about 2 mins, or until golden brown. Place frying pan with lamb, meat side up, in oven and cook for 13-15 mins, or until a meat thermometer inserted into centre of lamb registers 52°C for medium doneness. Transfer lamb to a platter and rest for 7-8 mins.
• Step 4 For the Silverbeet: Place a large, heavy-based, deep-sided, non-stick frying pan over medium-high heat.
• Step 5 Add bacon and cook, stirring occasionally, for 2-3 mins, or until golden brown.
• Step 6 Add shallots and cook for 2 mins until softened.
• Step 7 Add half the silverbeet then the stock. Cover briefly to help steam then remove lid and cook, stirring, for 2-3 mins until just wilted. Add remaining silverbeet, cover again briefly then cook, uncovered, for 6-7 mins, or until wilted and stock has reduced by a third. Season with salt and pepper.
• Step 8 To Serve: Brush the mustard over lamb. Mix herbs on a large plate then roll lamb racks in herbs, pressing gently so they adhere to the mustard.
• Step 9 Carve racks between the bones. Serve 4 chops per plate and spoon silverbeet to the side. Drizzle juices from pan over lamb and silverbeet and serve immediately.