Lamb Rack

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

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

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

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

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

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