Herb crusted rack of lamb

Herb-crusted rack of lamb with Lyonnaise potatoes and red wine glacé

Serves 4

Herb-crusted rack of lamb
Best end rack of lamb (2x8 or 4x4 bones)
Salt and freshly ground black pepper
4 garlic cloves, chopped
2 pickling onions, finely chopped
5g (1 tsp) fresh thyme, chopped
5g (1 tsp) fresh rosemary, chopped
5g (1 tsp) fresh parsley, chopped
1 tsp wholegrain mustard
100g (1/4 cup) fine breadcrumbs (making your own in a food processor is best)
Olive oil

1.  Trim the lamb rack for roasting, removing the excess fat and making sure all of the bones are clean, with silver skin and sinew removed. Season well with salt and pepper.
2.  Sear outside of the rack in a very hot frying pan, then let it cool.
3.  Place the garlic and onions in a frying pan on medium heat. Cook until soft, then add chopped herbs and breadcrumbs and mix well. Season with salt and pepper to taste. Remove from heat.
4.  Brush the seared rack of lamb with the mustard, then pack the breadcrumb mixture onto the lamb, keeping the bones clean. Place in a roasting dish.
5.  Preheat the oven to 180°C. Roast the rack of lamb for about 15 to 20 minutes until cooked. The meat should be pink in the middle when cut. Serve with Lyonnaise potatoes and red wine glacé.

Lyonnaise potatoes
8 small, even-sized potatoes
50g butter
Salt and freshly ground black pepper
2 onions, sliced

1.  Steam or boil the potatoes until they are just cooked, then leave to cool.
2.  Place half the butter in a frying pan. Cut the potatoes into 3mm slices and sauté in the butter until browned. Season with salt and pepper to taste. Set aside.
3.  In a separate frying pan, melt the rest of the butter and sauté the onions until caramelised.
4.  Combine the potatoes and onions, mixing well.

Red wine glacé
150ml red wine
1/2 tbsp cornflour
Water

1.  Deglaze the hot pan that the lamb rack was roasted in with red wine and cook until the alcohol smell disappears.
2.  Mix the cornflour and the water, then add to the wine in the pan. Simmer for two minutes.