Roast Rack of Lamb, Gratin Potato, Honey and Herb Glazed Vegetables - The Premium Butcher

Ingredients

• 1 whole French trimmed rack of lamb. 6 bone. 1 Cutlet per person
• 15 grams Oil
• 2 tablespoons Butter For greasing oven dish and frying the lamb
• 20 grams Mustard English or Dijon
• 30 grams Parsley
• 30 grams Mint
• 2 grams Fresh ground black pepper
• 2 grams Sea salt
• 50 grams Brioche Bread For of breadcrumbs
• 30 grams Parmesan
• 1 kg Sliced Potatoes & peeled
• 250 grams Grated Cheddar
• 350 grams Cream
• 200 grams Butter
• 1 bunch Scallions
• 1 pinch Salt & Pepper
• 1 bunch Asparagus
• 200 grams Tender Stem Broccoli each
• 500 grams Carrots sliced
• 1 whole Turnips sliced, medium sized
• 150 grams Shallots peeled and sliced
• 2 grams Seasoning
• 25 grams Honey
• 25 grams Butter mix with rosmary
• 10 grams Rosemary chopped
• 6 sprigs Thyme
• 1 handfull Sage