Roast Rack of Lamb, Gratin Potato, Honey and Herb Glazed Vegetables (Serves 6)
For the Lamb:
Season the lamb rack and seal in hot pan with oil and butter. Place on an oven tray and brush over with mustard. Blend the herbs, seasoning, brioche and parmesan together to create a crumb. Press the crumb mix into the mustard covered meat. Bake in hot oven for 15-20 minutes. Allow to rest for 5-10 minutes before carving.
For the Vegetables:
Blanch the vegetables in boiling water for 2 minutes, before submerging them into ice cold water, then drain and pat dry. Toss the carrots, turnip and shallot’s in oil and into hot oven 180ºC. Mix oil, butter and herbs together. Add the mixed butter and herbs. After 10 minutes add rest of vegetables and roast for 7-8 minutes. Drizzle with honey and put them back into the oven for a further two minutes.
For the Potato Gratin:
Layer the slices of potato in a greased oven dish. For each layer, add some chopped scallions, grated cheese and seasoning. Finish with a layer of potato. Pour cream over until it comes up ¾ of the dish. Place some knobs of butter over the top and bake in the oven at 160ºC for 40 minutes. Keep an eye on the potatoes during the cook time, and cover if they appear to be browning too much.