Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes
by Matthew Tomkinson
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Ingredients
Fresh Meat
4 x3 bone lamb racks
Store Cupboard
215g of Dijon mustard
salt
pepper
1/4 bunch of rosemary
1 pinch of sugar
Bakery
200g of white breadcrumbs, homemade, dry
Salad & Fresh Herbs
1/2 bunch of fresh parsley, stalks removed
1/2 bunch of fresh tarragon, stalks removed
1/4 bunch of fresh thyme, 2 sprigs reserved
10 basil leaves, finely shredded
Oils & Vinegars
olive oil
20ml of extra virgin olive oil
Fruit & Vegetables
4 large Maris piper potatoes, peeled and cut lengthways into 1cm thick slices
1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables
4 plum tomatoes, peeled and cut into quarters
1 fennel bulb, finely sliced
100g of French beans
4 lemon segments, cut across into 5
Dairy
200ml of milk
200ml of double cream
Beverages
100ml of white wine
Cooking Sauces
500ml of strong lamb stock
Delicatessen
12 black olives, halved