Score the fat lightly on the rack of lamb and season generously with salt. Heat a pan with a little neutral oil and sear the lamb on all sides, starting fat-side down, until the fat renders and the outside is golden. Remove the lamb from the pan but leave the fond behind as this will form the base of the sauce.

Add breadcrumbs, pistachios, parmesan, parsley, rosemary, thyme, olive oil and a pinch of salt to a blender. Blend until you get a fine crumb with the texture of wet sand. Brush the lamb all over with Dijon mustard, then roll it in the crumb so the rack is fully coated.

In the same pan, add butter and sliced shallots. Cook over medium heat for 5 minutes until soft and picking up all that lamb flavour from the pan. Pour in the red wine and beef stock and simmer for 5 minutes until slightly reduced.

Place the lamb on top of the shallots in the pan. Transfer to the oven at 200°C and roast for about 18 minutes, or until the centre reaches 52°C for medium-rare. Remove the lamb and rest for 10 minutes.

Return the pan to the hob and simmer the sauce briefly. Whisk in the cold butter until glossy, then pass through a sieve for a smooth, rich jus.

Slice the lamb into chops and serve with boiled potatoes tossed in butter and mint, purple sprouting broccoli and plenty of the red wine shallot jus over the top.