[homemade] I made a rack of lamb en herbe croute with fondant potatoes for Easter

[homemade] I made a rack of lamb in herb croutes for Easter

Hi everyone, first time posting here. I made this lamb rack in herb croute (flat parsley, rosemary, and thyme, with olive oil and breadcrumbs) for Easter today. This was accompanied by fondant potatoes and a red wine and rosemary reduction. Paired with a bottle of Chateau Meyney (18’). Steps below:

• Blend rosemary, thyme, and flat parsley with breadcrumbs and olive oil, with 1 clove garlic, until you get the consistency as shown. Set aside.
• Peel potatoes and cut into cubes with straight edges on all sides. Sear in olive oil until brown. Add enough beef fond to half cover and fresh thyme. Leave in pot for 25 min until melting.
• Sear lamb rack in hot pan on all sides to develop a solid crust. Near the end add butter and baste. Once seared on all sides, remove from pan and let rest 3 mins.
• Using a brush, spread Dijon mustard all over the rack before dipping into the herb mix an coating on all sides.
• In the pan used for the searing the lamb, deglaze with red wine and reduce 50%. Add 1 diced shallot until soft. Add beef fond and reduce 45%. Add sprig of rosemary. Once reduced, add full fat cream and cook a further 3 mins.
• Seperately, melt 2 tbs butter and mix with equal parts flour to develop a beurre menieur. Stir this into your sauce to thicken and make glossy.
• At the same time as making the sauce, put the rack of lamb into the oven at two hundred degrees C for 9 minutes (my rack was 425g. Adjust as needed for weight) for rare cuisson.
• By this time the potatoes are fondant and sauce ready. Plate.