Ingredients

2 racks of lamb 3.5 tablespoon of oil

100gr shallots

100gr sun dried cherry tomatoes

2 garlic cloves

A bunch of thyme

Salt and pepper

100 dry white wine

100ml veal jus

4 tablespoon soy  sauce

2 sliced  white bread

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon grayted parmeasan cheese

1 tablespoon fresh mushrooms

method

Pre-heat the oven to 200°C. Trim the most of the fat from the racks of lamb , leaving a thin layer . Scarpe off all the meat from the end of the bones . Heat a firm of olive oil in a roasting tin. On top of the stove and seal the rack of lamb with salt and pepper and then place them in a hot oven and roast for 6 minutes. Meanwhile peel and chop the shallots and the tomatoes .

Remove the rack of lamb from the oven and leave to rest on a wine rack . Place over a dish in a warm place for about 10 minutes . Pour off all but two tablespoon of the fat of the roasting tin, add the shallots to the tinand cook over a moderate heat on top of the stove for 2 minutes. Add the tomatoes , crushed garlic cloves thyme and white wine to stir well. Bring to the boil and then simmer for five minutes . stain through a very fine sieve or muslin into the saucepan and put aside.Conbine the bread with parsley , fresh herbs and parmeasan cheese into a food processor and blend for one minute or until fine. Spread the mustard over the meaty side of the laamb racks in a hot grill until the crumble, pressing with your hands and make it sticky well.

Place the racks in a hot grill until the topping is nice and, golden . for garish serve with pepper noodles or vegetable noodles.

• Uncategorized