Rack of Lamb in Provençal Puff Pastry

Ingredients

• 2 racks of lamb, about 400 g each, French-trimmed
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and black pepper
• Provençal filling:
• 50 g sun-dried tomatoes, finely chopped
• 2 tbsp black olives (Niçoise), chopped
• 1 garlic clove, finely grated
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 30 g breadcrumbs
• 1 tbsp olive oil

Method

1. 1Preheat the oven to 200 °C. Sear the racks in olive oil on all sides. Let cool.
2. 2Mix all the filling ingredients. Brush the racks with Dijon mustard and press on the filling.
3. 3Roll out the puff pastry. Place one rack filling-side down on the pastry. Roll up and seal the ends. Repeat. Brush with egg wash.
4. 4Bake for 25–30 minutes until the pastry is golden and the core temperature reaches 55 °C (medium rare). Rest for 10 minutes.
5. 5Slice between the bones and serve with a simple salad or ratatouille.