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Rack of Lamb Recipe

300g Lamb
40g Dijon mustard
40g Bread crumbs
1 baby carrot
1 baby yellow squash
1 baby zuchini
1 potato, skin on
1 onion
30g fresh chopped parsley
5cl olive oil
10 cherry tomatoes
10cl brown stock
3cl chianti
10g butter


Sear the lamb on the grill.

Baste the lamb with the pommery mustard and then coat with the bread crumbs.

Cook in the oven.

Blanch the veg in salted water until al dente. Reheat in a pan with butter, olive oil and seasoning. Sprinkle with fresh parsley when on plate.

For the sauce:
Reduce red wine and balasmic vinegar to a glaze, add the brown stock and reduce to a nice consistency.

Cut the fennel into 6 even sized pieces.

Lightly brown on flat top, place in pan, cover with lamb jus and braise until tender.

Lyonnaise potato:
Cut potato into 1/4 inch cubes and steam, sautee onion and season with salt and pepper. Add 1/4 cup of demi glace and reduce.


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