Herb-crusted rack of lamb with root vegetables and red wine sauce

Ingredients

• 1 rack of lamb (about 800 g)
• 3 tbsp Dijon mustard
• 2 tbsp breadcrumbs
• 2 tbsp chopped rosemary
• 2 tbsp chopped thyme
• 400 g root vegetables (carrot, parsnip, swede)
• Sauce: 200 ml red wine
• 200 ml lamb stock
• 1 tbsp butter
• Salt and pepper

Method

1. 1Preheat oven to 200°C. Sear the rack all over. Brush with mustard, press on breadcrumbs mixed with herbs. Roast root vegetables around the meat. Roast until internal temp 56°C (about 25 min). Rest 10 min. Deglaze pan with wine, reduce, add stock, mount with butter.