Crusted Lamb Rump Recipe

Name: Crusted Lamb Rump Recipe
Total time: 140 min
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

www.greatbritishchefs.com

Matthew Tomkinson coats a lamb rump in herbs and mustard and serves with Niçoise vegetables in this mouth-watering recipe

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