Herb Crusted Lamb Rack

• Roughly chop parsley
• Finely chop chives
• Defrost peas
• Blanch tomatoes and remove skin
• Wash & trim leeks - chargrill / set aside
• Peel shallots & cut in half lengthways

1. Pre-heat the oven to 180°C

2. In a pan of boiling water add the peas for 1 min then drain

3. Blend the peas together with a little of the water and season - spread onto a tray and chill

4. Cut the tomato in half, gently removing the seeds - keep one half whole and fi nely dice the other half

5. Finely dice one half of the shallot and mix with the chopped tomato

6. In a pan over a medium heat add 5ml veg oil and seal the lamb, caramelising on each side

7. Now place the other shallot half in with the lamb pan and cook in the oven for approx. 15 mins

8. Allow the lamb to rest well

9. Gently warm the leek in a small pan with half the olive oil

10. In another pan add the basil, finely diced tomato and shallots, add the olive oil and olives and warm gently

11. Brush the lamb with the Dijon mustard and roll in the chopped chives and parsley - carve

12. Warm the pea puree, add to your chosen plate along with the lamb, leeks, caramelised shallot and tomato mix, and crispy onions - serve!