Mustard & Herb Crusted Rack of Lamb with Pea Puree

Ingredients:
Scottish Lamb Rack x 2 (if you trim the ends, you'll have a better shape. Photo showed racks without trimming. You can choose lamb from other origin but i found Scottish lamb of the best quality!)
50g dry white bread
1 clove of garlic - crushed
2tbsp Italian parsley - minced
2tbsp fresh mint - minced
2tbsp olive oil
2tbsp pinenuts
2tbsp wholegrain mustard or honey mustard

For the Pea Puree
butter
1 small leeo, trimmed and sliced
225g frozen peas
a sprig of mint
150ml chicken stock
3tbsp cream
nutmeg

How to make it:

1. Preheat ove to 200'C.

2. Place bread and garlic in food processor and blend until they form fine crumbs. Add the herbs and oil and blend again until roughly chopped. Lastly add pinenuts and blend until lightly chopped. The mixture should stick together lightly.

3. Spread the mustard over the lamb rack, then press the herb crust onto each one, pressing it down firmly so it sticks.

4. Place lamb racks with the mustard and herb crust to a large roasting tin and and roast in oven for 25-30min.

5. Once take out from oven, rest in room temperature with foil loosely on top for 10 min before you carve them from the bones - this will give you medium rare lamb. If you want it more cooked, increase oven cooking time to 35-40min.

 For the pea puree:

1. melt butter in a pan, add leek and saute for 3-4min or until soft.
2. add the peas, mint and stock and bring to boil.
3. cover and simmer for 4 mins.
4. use a stick blender to whizz the peas misture to form a rough puree.
5. add the cream and freshly grated nutmeg and season with salt and pepper to taste.

Enjoy!