Herb crusted lamb rack

Chef Nicolas Herbault, Le Gray Hotel

INGREDIENTS

2 kg lamb rack

Pea purée

500 g frozen peas 50 g shallots

100 g chicken stock 2 g olive oil

2 g salt

1 g pepper

Mint infusion

250 g low fat milk 50 g mint

Herbs Crust

300 g butter

1/4 bunch coriander 1/4 bunch parsley 25 g Dijon mustard 15 g tarragon

200 g bread crumbs 1 egg

PREPARATION 1

For the pea puree, saute the shallots and add the stock. Bring it to boil add salt, pepper and peas. Boil for 10 minutes. Mix it in a blender to make a puree. Season.

2

For the mint infusion, boil the milk and add the mint. Leave it to infuse for 25 minutes. Drain and chill. Reheat the milk to 50°C. Add some lamb jus, sundried tomatoes and cress for garnish.