Rack of Lamb

• 75 g/3 oz fine, fresh breadcrumbs
• 4 tablespoons chopped fresh herbs

To make the leek sauce, shred and blanch for a second in boiling water. Drain and refresh in cold water, to halt cooking. Heat the butter in a pan, add the shallots and cook until softened but not coloured. Add the white wine and stock, bring to the boil and reduce to about 50 ml/