sPre heat the oven to 180°C
Trim the lamb racks so they have 4 bones attached to the loin
Brush the lamb loin with the dijon mustard and season
Finely chop all the herbs together until you have 6 tbsp of chopped herbs
Place the racks of lamb in the fridge for 20 minutes until the crust has set
Place a frying pan on a medium heat with a dash of olive oil
Sear the loin all over evenly
Place in the oven standing up for 12 minutes at 180°C
Remove from the oven and leave to rest for 4 minutes
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SERVING
Slice next to each bone, the loin should be slightly pink
Present upright with the bones curling in on the plate
Serve with pomme william, seasonal vegetables and red wine jus |
