Rack of lamb with lentils & Jack-by-the-hedge sauce recipe | Good Food

Ingredients

• 1 tbsp rapeseed or vegetable oil
• 1 carrot finely chopped
• 1 onion finely chopped
• 1 celery stick, finely chopped
• 1 thyme sprig
• 1 bay leaf
• 200g/ 7oz puy lentils
• 500ml/ 18fl oz chicken stock
• 2 racks of lamb (about 320g/11½oz each), trimmed
• knob of butter
• 1 tsp English mustard
• 50g/ 2oz Jack-by-the-hedge picked and washed or wild garlic leaves
• 150ml/ ¼ pint olive oil
• juice ½ lemon