Herb and Dijon-Crusted Rack of Welsh Lamb

Ingredients per serving
Prepare the Potatoes
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Milk 250.0 ml
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Heavy whipping cream 250.0 ml
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Garlic, halved horizontally 1.0 head
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Thyme, fresh 0.25 bunch
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Rosemary, fresh 0.25 bunch
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Salt and freshly ground black pepper
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Baby potatoes, peeled and cut into ≈ 1,3 cm thick slices 4.4 kg
Prepare the Tomatoes
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Plum tomatoes, quartered 4.0 each
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Extra virgin olive oil, divided 15.0 ml
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Garlic, halved horizontally
Prepare the Lamb
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Bread crumbs, fresh (made from white bread) 100.0 g
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Parsley, fresh, stems removed 0.5 bunch
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Tarragon leaves, fresh 0.5 bunch
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Salt, to taste
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Extra virgin olive oil, divided 45.0 ml
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Baby lamb racks (8 ribs ea.) 2.0 each
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White wine, dry 125.0 ml
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Lamb stock or brown chicken stock, prepared 500.0 ml
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Maille Dijon Originale Mustard 4 x 4.1 kg 125.0 ml
Finish the Dish
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French green beans, trimmed (haricots verts) or 200 grams string beans 110.0 g
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Fennel bulb, thin slice 1.0 each
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Pitted ripe olives, halved 12.0 each
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Basil leaves, finely sliced 10.0 each