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Rack of Lamb with Three Mustards

ingredients

serves 2
1 best end of lamb, chine bone removed
2 cloves of garlic
1 tbsp Dijon mustard
1 tbsp tarragon mustard
1 tbsp grainy mustard (eg Moutarde de Meaux)
1 tbsp chopped fresh tarragon
salt pepper
juice of 1/2 lemon
1/2 cup (30 g) fine fresh breadcrumbs

method

1. If your butcher has not already done so, trim the ribs right down to the thick meaty fillet and remove the outer layer of fat. When carved, this will give an 'eye' of meat on each well-trimmed bone, and thus very little fat.

2. Mix the rest of the ingredients with the exception of the breadcrumbs and spread all over the surface of the meat. You can leave it to marinate overnight or cook it immediately, as you prefer.

3. Make sure the meat is at room temperature when you cook it.

4. Preheat the oven to 200°C/400°F, gas mark 6, and roast for 20 minutes altogether. After 10 minutes, sprinkle the meat with breadcrumbs and press them in lightly.

5. Return the meat to the oven. When done, allow it to rest in a warm place for at least five minutes before carving.

6. This very classic lamb dish deserves a classic accompaniment: thinly sliced potatoes laid in a buttered dish with a little cream or seasoning and baked to a golden gratin is just the thing.

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Rack of Lamb with Three Mustards
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