Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes

by Matthew Tomkinson
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Ingredients

Fresh Meat

Store Cupboard

Bakery

  • 200g of white breadcrumbs, homemade, dry

Salad & Fresh Herbs

Oils & Vinegars

  • olive oil
  • 20ml of extra virgin olive oil

Fruit & Vegetables

Dairy

  • 200ml of milk
  • 200ml of double cream

Beverages

  • 100ml of white wine

Cooking Sauces

  • 500ml of strong lamb stock

Delicatessen