To make the Lamb Rack:

Preheat the oven to 180°C. Place the bread in a food processor and blitz until it resembles fine crumbs. Spread the crumbs on non-stick baking tray and toast in the oven until crispy. Spread the crumbs on a serving platter and leave to cool. Place the mint and parsley in a food processor and chop until fine. Mix the chopped herbs with the bread crumbs and melted butter.

Heat the olive oil in a shallow casserole and place one rack of lamb skin-side down. Brown on both sides. Repeat with the second rack of lamb. Season with salt and pepper. Brush the meat all over with the mustard. The mustard will not only give flavour to the dish but also help the crumb stick to the meat.

Sprinkle a little olive oil in a Le Creuset 37cm Signature Roaster. Roll the lamb racks in herb crumbs and make sure the meat is well-covered. Roast for 20 minutes (rare). Serve with roasted vegetables.

To make the Roasted Vegetables: Preheat the oven to 200°C. Place beetroots with stems in a saucepan and cover with water. Boil until soft. Drain and skin beetroots. Drizzle olive oil on a non-stick baking tray. Arrange leeks and carrots on a baking tray and drizzle with a little olive oil. Arrange thyme sprigs on top and season with salt and pepper. Place in the oven and roast until soft. Roasting time will depend on how large your vegetables are. Add the skinned beetroot for the last minutes on the baking tray. Serve with rack of lamb.