Herb & Dijon-Crusted Rack of Welsh Lamb
- 225ml milk
- 225ml whipping or thick cream
- 1 whole garlic head, cut in half horizontally (reserve 1 whole clove)
- ¼ bunch fresh thyme (reserve 2 sprigs)
- ¼ bunch fresh rosemary
- 907g new potatoes, peeled and cut into ½-inch-thick slices
- Salt and freshly ground black pepper
- 100g fresh bread crumbs (made from white bread)
- ½ bunch fresh parsley, stems removed
- ½ bunch fresh tarragon, stems removed
- 4 plum tomatoes, quartered
- 5 tbsp. Maille Extra Virgin Olive Oil, divided
- Pinch of sugar
- 2 baby lamb racks (8 ribs ea.)
- 113ml Maille Dijon Mustard
- 225g trimmed French green beans (haricots verts) or 300g string beans
- 1 small fennel bulb, trimmed and thinly sliced
- 12 pitted ripe olives, halved
- 10 basil leaves, finely sliced
- 4 lemon wedges, cut into pieces
- 113ml dry white wine
- 450ml strong lamb stock or brown chicken stock
Matthew TomkinsonMatthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 during his four-years at Michelin-starred Ockenden Manor.
- Bring milk, cream, garlic head, thyme and rosemary just to the boiling point in medium saucepan. Let stand covered 1 hour.
- Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm, about 5 minutes. Let cool in water, about 15 minutes.
- Strain cream mixture through strainer lined with cheesecloth or paper towels; season with salt and pepper.
- Drain potatoes, then arrange in single layer on a baking tray. Drizzle with strained cream mixture; set aside.
- Preheat oven to 180°C.
- Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process; set aside. Turn into shallow dish; set aside.
- Arrange tomatoes in small shallow baking pan; drizzle with 1 tablespoon Maille Olive Oil, then sprinkle with salt, pepper and sugar. Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.
- Heat potatoes in oven 15 minutes, then grill until golden.
- Heat 3 tablespoon Maille Olive Oil, in large, heavy-duty skillet and brown lamb, turning occasionally. Season lamb with salt and pepper. Arrange lamb on baking sheet, fat side up.
- Evenly spread Maille Dijon Mustard on fat side of each lamb rack, then press into herbed bread crumbs to evenly coat. Arrange lamb in shallow baking pan and bake until bread crumbs are golden and lamb is cooked as desired for approx 15 minutes. Let stand 5 minutes, then slice into “chops”; keep warm.
- Meanwhile, add white wine to skillet and bring to a boil over high heat, scraping any brown bits from bottom of skillet. When wine is almost evaporated, stir in lamb stock. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until thin, gravy consistency. Stir in any juices from lamb; set aside.
- While lamb is roasting, heat 1 tablespoon Maille Olive Oil, in skillet and cook green beans and fennel, covered, over medium heat, stirring occasionally, until tender. Stir in olives, basil, lemon and salt and pepper to taste. Keep warm.
Arrange potato slices and spoonful of cream on each plate. Add vegetables, tomatoes and lamb chops. Drizzle with sauce.