Using a three-bone rack of lamb, carefully remove the middle bone and the fat on the outside. Brush the back of the lamb with English Mustard and coat in herb flavoured breadcrumbs, leave in fridge until required.
Put some peas in a saucepan with milk, bring to boil and then liquidise to form a sauce. Take a young fresh leek not too thick cut into 6cm lengths and blanch in boiling water refresh in iced water and wrap three pieces in a blanched ribbon of leek to form a neat bundle. To assemble the dish pipe or spoon some mash on the warmed plate, place the leek bundle next to mash, cut the cooked lamb in half arrange in mash and ladle on pea sauce. This a quick easy clean looking dish. Don't forget seasoning as this can difference to final taste
Norman Webb, Head Chef.
