Parsley-crusted rack of lamb with creamy mustard sauce

Method

1. Preheat the oven to 220ºC/Gas 6.

2. Heat the oil in a large heavy-based frying pan to smoking point.

3. Add the lamb, fat side down, fry for 2-3 minutes, then remove from direct heat. Season the lamb with salt and freshly ground pepper.

4. Melt the butter in a saucepan over a low heat. Once melted mix in the breadcrumbs. Season with salt and freshly ground pepper and mix in the parsley.

5. In a small bowl mix together the white wine and mustard. Brush the back of the lamb with the mustard mixture.

6. Spread the breadcrumb mixture evenly over the back of the lamb. Place the lamb on a rack in a roasting tray.

7. Roast the lamb for approximately 15 minutes, keeping it pink in the centre.

8. Meanwhile make the creamy mustard sauce. Heat the butter in a heavy-based frying pan.

9. Over a low heat gently fry the shallots for 5 minutes, stirring now and then, until softened but not coloured.

10. Add the white wine, increase the heat and cook briskly until reduced by two-thirds.

11. Mix in the double cream and cook, stirring often, until reduced by half.

12. Add the stock, bring to the boil, then remove from the heat. Season with salt and freshly ground peper and mix in the mustard.

13. Remove the lamb from the oven and set aside to rest for 5 minutes.

14. Carve the lamb into 4 portions, allowing 3 cutlets per serving.

15. Serve the lamb on green beans, surrounded by the creamy mustard sauce.

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Ingredients

1 tbsp vegetable oil
2 best end of lamb, bones French trimmed, layer of fat removed from the racks, excess fat removed and top of the nerve removed
salt and fresh ground black pepper
55g unsalted Butter
175g fresh breadcrumbs
4 tbsp chopped parsley
1 tsp White wine
1 tsp Dijon mustard
cooked green beans, to serve

For the Creamy mustard sauce:

25g Butter
2 Shallots, finely chopped
75ml White wine
300ml double cream
2 tbsp reduced and thickened jus (concentrated stock)
1 tbsp grain mustard
salt and fresh ground black pepper

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