First we season our rack of lamb with salt, pepper and paprika.
In a hot pan we quickly seal and cook the rack until till it is done then we remove to a clean plate and keep warm to one side. Now we quickly add the jus to the pan to deglaze the pan to capture all the juices and flavours from the rack adjusting the consistency, then strain it into a clean pan and leave it aside
In a small pot we cook the broad beans, onions, garlic and tomato and leave aside.
Next we prepare the garnish and dressing.
In a small bowl add the butter, brown bread crumbs, diced tomato and the chopped freshly picked herbs.
Heat up in a small pan for about 5 minutes thoroughly mixing together the stuffing to place our rack on