Ingredients per serving


Prepare the Potatoes

  • Milk 250.0 ml
  • Heavy whipping cream 250.0 ml
  • Garlic, halved horizontally 1.0 head
  • Thyme, fresh 0.25 bunch
  • Rosemary, fresh 0.25 bunch
  • Salt and freshly ground black pepper
  • Baby potatoes, peeled and cut into ≈ 1,3 cm thick slices 4.4 kg

Prepare the Tomatoes

  • Plum tomatoes, quartered 4.0 each
  • Extra virgin olive oil, divided 15.0 ml
  • Garlic, halved horizontally

Prepare the Lamb

  • Bread crumbs, fresh (made from white bread) 100.0 g
  • Parsley, fresh, stems removed 0.5 bunch
  • Tarragon leaves, fresh 0.5 bunch
  • Salt, to taste
  • Extra virgin olive oil, divided 45.0 ml
  • Baby lamb racks (8 ribs ea.) 2.0 each
  • White wine, dry 125.0 ml
  • Lamb stock or brown chicken stock, prepared 500.0 ml
  • Maille Dijon Originale Mustard 4 x 4.1 kg 125.0 ml

Finish the Dish

  • French green beans, trimmed (haricots verts) or 200 grams string beans 110.0 g
  • Fennel bulb, thin slice 1.0 each
  • Pitted ripe olives, halved 12.0 each
  • Basil leaves, finely sliced 10.0 each

Rack of lamb is pan seared, then crusted with Dijon mustard and herbed bread crumbs before being roasted. The lamb is accompanied by roasted vegetables, olives and a rich glace.



  1. Prepare the Potatoes

    • Bring milk, cream, garlic head, thyme and rosemary to a boil in a medium saucepan. Let stand covered for 1 hour.
    • Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm, about 5 minutes. Let cool in water, about 15 minutes.
    • Strain cream mixture through strainer lined with cheesecloth; Season with salt and pepper.
    • Drain potatoes, then arrange in single layer on a sheet pan. Drizzle with strained cream mixture; set aside.
    • Heat potatoes in 180°C oven 15 minutes, then broil until golden.
  2. Prepare the Tomatoes

    • Arrange tomatoes in small shallow baking pan; drizzle with 15 mlextra virgin olive oil, then season with salt, pepper.
    • Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.
  3. Prepare the Lamb

    • Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process, set aside.
    • Heat 45 ml extra virgin olive oil in large, heavy-duty skillet and brown lamb, turning occasionally. Season with salt and pepper.
    • Arrange lamb on baking sheet, fat side up. Evenly spread Maille® Dijon Originale Mustard on fat side of each lamb rack, then press into herbed bread crumbs to evenly coat. Arrange lamb in shallow baking pan and bake until bread crumbs are golden and lamb is desired doneness, about 15 minutes. Let stand 5 minutes. Then slice.
    • Meanwhile, add white wine to skillet and bring to a boil over high heat, scraping any brown bits from bottom of skillet. When wine is almost evaporated, stir in lamb stock. Bring to a boil then reduce to medium, stirring occasionally, until you reach a gravy consistency. Stir in any juices from lamb; set aside.
  4. Finish the Dish

    • While lamb is roasting, heat 15 mlextra virgin olive oil in skillet and cook green beans and fennel, covered, over medium heat, until tender. Stir in olives, basil, salt and pepper to taste. Keep warm.
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