Preheat the oven to 200 degrees celcius.
Slice the shallot. Cut the celery in half.
Heat the olive oil in a pan. Add the shallots, the celery, half the bunch of parsley, the thyme and the garlic in its skin. Deglaze with a bottle of red wine, bring to the boil and simmer until reduced to 100ml. Add the beef stock and continue to simmer for 10 minutes until it is reduced by one third. Remove from the heat then pass it through a very fine sieve. Whisk in the butter and keep warm.
Wash the potatoes. Slice thinly on a mandolin. Layer in mini quiche moulds, brushing with clarified butter as you go. Season with salt and pepper. Put in the oven and cook for 15 minutes at 200 degrees C until golden brown.
Pick the herbs and finely chop.
Mix with the almond powder.
Sear the lamb in very vegetable or frying oil for about 2 minutes on each side.
Remove the lamb and baste the skin side with the mustard.
Dip the lamb racks in the almond crumb, then finish in the oven for about ten minutes.(This may take up to 16 for a larger rack). Remove when spongey but firm.
While the meat is resting, blanch the green beans in a pot of boiling salted water for two minutes or until tender. Drain.
Slice the rack of lamb in to three cutlets and place on a dinner plate with the potatoes, green beans and a drizzle of the red wine sauce.
«To save yourself time in preparing this dish, ask your butcher to French trim the racks of lamb.»