Crusted Lamb Rump Recipe - Great British Chefs

Ingredients

• 4 x3 bone lamb racks
• 215g of Dijon mustard
• 200g of white breadcrumbs, homemade, dry
• 1/2 bunch of fresh parsley, stalks removed
• 1/2 bunch of fresh tarragon, stalks removed
• salt
• pepper
• olive oil
• 4 large Maris piper potatoes, peeled and cut lengthways into 1cm thick slices
• 200ml of milk
• 200ml of double cream
• 1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables
• 1/4 bunch of fresh thyme, 2 sprigs reserved
• 1/4 bunch of rosemary
• 100ml of white wine
• 500ml of strong lamb stock
• 4 plum tomatoes, peeled and cut into quarters
• 1 pinch of sugar
• 1 fennel bulb, finely sliced
• 100g of French beans
• 10 basil leaves, finely shredded
• 12 black olives, halved
• 4 lemon segments, cut across into 5
• 20ml of extra virgin olive oil