1. Cut racks in half so you have four portions. Toss them in the flour mixed with the dried herbs and season with salt and pepper.
2. Place 2 tbsp oil in large frypan.
3. Cook the lamb for about 2 minutes each side and place in Crock-Pot.
4. Add remaining oil to the pan, then add the onion and garlic. Move it around the pan, collecting any residue and “crusty bits” from the bottom of the pan.
5. Add any leftover seasoned flour and the can of tomatoes. Cook a few minutes and add Worcestershire sauce and fresh herbs.
6. After a few minutes’ gentle cooking, pour this over the lamb in the Crock-Pot. Cover and leave for 9 hours on low. Do not lift the lid to check progress.

Cook's tip: Serve this with mashed potatoes, as the sauce with this lamb is full of flavour and not to be wasted. You can add a slosh of red wine to the Crock-Pot – the acidity will add to the mix.