Lamb is one of my favourites to eat; usually I just sear off a rack of lamb then throw it in the oven. But, every now and then I like to make a fancier version. I learned the following recipe from one of my favourite Chefs, Raymond Blanc. It is really simple.
Ingredients:
-a rack of lamb
-1 tsp salt
-1 tsp pepper
-2 Tbsp Dijon Mustard
-2 Tbsp Breadcrumbs
We begin by searing the rack of lamb on medium-heat after seasoning and when
the pan has become hot. About 2-3 minutes each side. It’s best to use a
cast-iron pan.
*Do not use high heat, because it will cause the outside of
the lamb to be overcooked while the centre is still raw.