Rack of Lamb with Mustard Herb Crust

Perhaps your new favorite bean dish:

Remove meat from back bone with a sharp kitchen knife, but leave on the bone. Peel and crush garlic cloves and mix half of it with mustard. Brush the meat with it and season with salt and pepper. Spread oil on a baking tray, place saddle of lamb on top and pre-fry in oven at 200 °C (gas mark 3) for 5 min. Clean, rinse and chop the spring onions. Mix with remaining paradeis pulp, garlic, eggs, basil, breadcrumbs, oregano, parsley and chive rolls and season with salt and pepper. Remove the meat from the heat, spread the crust mixture on top and cook for English

(rare) for about 15 minutes. For medium (pink) cook for another 30 min. and for well done cook for another 40 min. Clean, rinse and steam beans in a little salted water with savory for about 15 minutes until tender. Toss in butter and season with salt and pepper. Peel onion, chop finely and sprinkle over beans. Cut saddle of lamb into slices and arrange on a platter with beans. Serve with a light garlic and herb sauce and buttered potatoes.

hling onions

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