This exquisite dish requires 40-50 minutes cooking time.
- 2 Racks of Lamb
- 7 medium-sized carrots halved (300g)
- 900g of potatoes
- 100g fresh bread crumbs
- Toasted sesame seed oil
- 4 sticks of rosemary
- 20g of fresh parsley
- Smoked paprika
- Garlic granules
- 5 cloves of garlic
- 50g of grated cheese
- Wholegrain dijon mustard
- 30g of butter
- 240ml of Red wine
Peel and dice the potatoes and add them into a microwave save dish with 530ml of boiling water and microwave at full power for 12 minutes or until the potatoes are soft enough to mash
Peel the carrots removing the top and tails then cut them in half lengthways. Then boil the carrots for 5 minutes, until soft with but with a bit of a crunch
Clean the visible bones of the racks, then lightly score the lamb. After the lamb has been scored, heavily season all sides of the lamb with salt and pepper.
Place a pan with toasted sesame seed oil (or any oil of your choosing) on the stove and let it become extremely hot, to the point where the oil is smoking. Then peel and crush the garlic gloves and add them to the pan.
Sear all sides of the lamb, until it is golden brown colour all over and then remove from the pan.
Add garlic from the pan to a blender, along with the breadcrumbs, rosemary, parsley, grated cheese, salt, pepper and a tablespoon of oil and blend till all mixed thoroughly. Transfer this mix to a large plate.
Coat the lamb generously with the dijon mustard and cover the lamb with the breadcrumb mixture, pressing down to ensure it is securely on. Then place the lamb in the oven for 20-25 minutes (depending on your desired temperature) and cover in foil if the breadcrumbs become too golden.
Drain the potatoes then add in the butter, salt and garlic granuels then mash until smooth.
Sprinkles the carrots with paprika then flash fry in a hot pan to add some colour.
Remove the lamb from the oven and leave to rest for 10 minutes. Add the roasting juices to a saucepan, then add the red wine and a pinch of salt. Let this simmer on a medium heat until the sauce has reduced down.
Serve all the components and enjoy
This delicious dish was created by Natasha Agedo. To see more of her fabulous recipes visit @foodbrb on instagram. Please let us know what you thought in the comments below.