Lamb Rack

Method

• step 1

  For breadcrumb crust finely dice parsley lemon zest salt and pepper. Muddled in pestle & mortar.

• step 2

  For red wine reduction sauce. Finely slice shallots and fry off with butter and oil until clear, fill pan with red wine reduce until thickened pass to remove shallots

• step 3

  Boil garden peas in veg stock. Strain keeping the stock. Blitz adding mint and slowly add stock to the creat purée. Pass to make smooth

• step 4

  Coat lightly the side walls and underneath the rack with mustard and dip into bread crumbs to crust.

• step 5

  Cross the fat of the lamb pan fry and place in the oven for 20 mins. Remove and rest.

• step 6

  Peel sweet potatoes and cut into wedges. Deep fry and place in the oven for 10 minutes.