Rack of Lamb with Chestnut & Mustard Thyme Crust

For the lamb -

2lb rack of lamb
1 cup of edible chestnuts
2 tblsp fresh thyme - finely chopped
1 cup white breadcrumbs
french dijon mustard - enough to coat the rack of lamb

For the Sweet Potato -

x 2 sweet potatoes
1 large leek - approx 200g/8oz in weight
1 large knob of butter
large glug of olive oil
1 minced clove of garlic
1 tblsp of fresh thyme - finely chopped
season to taste

Rack of Lamb with Chestnut & Mustard Thyme Crust

My parents have a sweet chestnut tree at the front of their house that is five hundred years old and it has never once been tempted by botox. Needless to say it’s growing old terrifically. These chestnuts are a minute portion of this years crop. Sweet Chestnuts are the variety that you can cook with. Horse Chestnuts are not, so make sure you know which ones you’re working with.

With my share of the harvest I decided to create a nutty crust for a delicious rack of lamb and this is how I did it.

Pre-heat the oven to 220c / 425f

In a bowl place the chopped chestnuts, the breadcrumbs, the thyme, 1/2 tsp of salt and 1 tsp of pepper
Mix together
Trim the fat from the rack of lamb
Paint the top of the lamb with a generous layer of french Dijon mustard

Grab a handful of the crust mixture from the bowl and start covering the lamb with it by pressing the mixture on to the mustard. Some will fall off so do this part over a plate.
Place the lamb on a trivet in a baking tray to allow air to circulate
I cooked the rack for approx 30/35 mins which cooks the meat so that it is medium – although other ovens may vary so do keep an eye on it!

You’ll see that I have served this rack of lamb on a bed of Thyme Sweet Potato and Sauteed Leeks. To make this accompaniment ……

Serves Four

Peel, chop and boil three large sweet potatoes until they are soft but not mushy
In the meantime …. heat 1 tbsp of olive oil gently in a pan
Add to the pan – 1 large leek chopped in to slices, pinch of salt and pepper, 1 crushed clove of garlic, 1 knob of butter
Sauté gently
When the sweet potatoes have softened, drain and add to the sautéed leek in the pan
Mix and roughly mash the potatoes in with the leeks
Serve on a large plate, placing the rack of lamb on top
Serve immediately

I was out early yesterday morning and this is what I saw for the first time ……