Roast Rack of Lamb with Wholegrain Mustard Crust on Bubble & Squeak, Natural Jus

Serves 10
Created by Broad Stripe's chef

Remove the crusts from the loaf and cut into 1” dice leave to dry in a warm oven.
Seal and colour the racks of Lamb in a non-stick frying pan. Place on a cooling rack to cool.
Soften 300 gm unsalted butter until it is pliable.
Put dried bread into a food processor and run for a short time to turn into breadcrumbs.
Lightly mix the breadcrumbs, chopped parsley, softened butter and wholegrain mustard to form a light dough.
Roll the dough into a square between two sheets of cling flim to 5mm thick. Refrigerate.
Peel the potatoes and make into mash, allow to cool.
Shred the Savoy cabbage and slice onions then sauté together until cooked.
Mix the mashed potato and cabbage together, check seasoning and then divide into ten equal portions. Shape into cakes and fry until golden brown.
Take mustard crust from fridge and cut into squares to fit the back of the racks of lamb, place on the racks.
Cook the racks in a pre heated (180c) for
- 16-19 minutes for rare
- 22-26 minutes for medium
- 30-35 minutes for well done
then allow to rest for 5 minutes.
Grill bubble & Squeak to brown then cakes in the centre of the hot plates. Portion the racks of lamb and place 3 cutlets on top of each cake. Pour lamb jus around the potato cabbage cake and serve.