Ingredients
Rack of lambCrushed pine nuts
Finely chopped mint
Fennel, finely sliced
Parsley
Djon mustard
Olive Oil
Cornish Sea Salt & Peppery
Butter
Instructions
- Use a generous handful of Salt & Peppery seasoning to rub on the lamb with a drizzle of olive oil.
- Sear in a hot skillet to brown on all sides and baste with a knob of butter. Once seared, transfer to a preheated oven at 180˚C and roast for 30 minutes.
- Allow the lamb to rest and spread with dijon mustard on the rendered fat.
- Then roll in crushed pine nuts, finely chopped mint, fennel and parsley and serve.
