Herb & Dijon-Crusted Rack of Welsh Lamb

Ingredients

225 ml	Milk
225 ml	Thickened cream
1 whole	Chopped garlic
¼ bunche	Fresh thyme
¼ bunche	Fresh rosemary
907 g	New potatoes, peeled and cut into 1/2 inch thick slices
1 dash	Salt and freshly ground black pepper
100 g	Fresh breadcrumbs
½ bunche	Fresh parsley, stems removed
½ bunche	Tarragon, stems removed
4 whole	Plum tomatoes, quartered
5 Tbsp	Extra virgin olive oil, divided
1 pinch	Cane sugar
2 whole	Lamb racks, (8 ribs each)
113 ml	Maille Dijon Mustard (Main)
225 g	French green beans
1	Fennel bulb, trimmed and thinly sliced
12	Black olives, halved
10	Basil leaves, finely sliced
4 whole	Lemon wedges
113 ml	Dry white wine
450 ml	Lamb stock, or brown chicken stock

Directions

1.Bring milk, cream, garlic head, thyme and rosemary just to the boiling point in medium saucepan. Let stand covered 1 hour.

2.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.

3.Strain cream mixture through strainer lined with cheesecloth or paper towels; season with salt and pepper.

4.Drain potatoes, then arrange in single layer on a baking tray. Drizzle with strained cream mixture; set aside.

5.Preheat oven to 180°C.

6.Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process; set aside. Turn into shallow dish; set aside.

7.Arrange tomatoes in small shallow baking pan; drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper and sugar. Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.

8.Heat potatoes in oven 15 minutes, then grill until golden.

9.Heat 3 tablespoons olive oil, in large, heavy-duty skillet and brown lamb, turning occasionally. Season lamb with salt and pepper. Arrange lamb on baking sheet, fat side up.

10.Evenly spread Maille Dijon 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 cooked as desired for approx 15 minutes. Let stand 5 minutes, then slice into "chops"; keep warm.

11.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 over high heat. Reduce heat to medium and cook, stirring occasionally, until thin, gravy consistency. Stir in any juices from lamb; set aside.

12.While lamb is roasting, heat 1 tablespoon olive oil, in skillet and cook green beans and fennel, covered, over medium heat, stirring occasionally, until tender. Stir in olives, basil, lemon and salt and pepper to taste. Keep warm.