Ingreadient :

• 7 rib lamb rack, trimmed and cleaned
• 1 tbsp Dijon mustard
• 1 small bunch rosemary
• 25g capers
• 2 thick slices of white bread, torn
• 6 anchovies
• 2 cloves garlic
• 1 lemon, zest
• Few sprigs of mint and parsley
• 2 cavolo nero leaves, deep fried until crisp
• Few capers
• 1 lemon, juice and zest
• 2 cloves garlic
• Splash of olive oil
• 400ml veal stock
• 50ml madeira
• Knob of butter
• mash, butter, cream and deep fried cavolo nero

Direction :

1. Heat the oven to 200c.
2. Place all the ingredients for the crust (except the mint and parsley) onto a tray. Roast for 15 minutes, then allow to cool, and place in a large food processor. Blitz to a fine crumb, add the mint and parsley, blitz again, and then pour onto a tray. Dry out in the oven for 10 minutes.
3. Heat a large fry pan to hot, and proceed to fry the lamb fat side down for 2 minutes.
4. Brush the fat on the lamb with mustard, then top with the crust mix. Roast for 15 to 18 minutes, then rest for 10 minutes.
5. Heat the stock until boiling, reduce by half, then add the wine and butter.
6. Meanwhile, deep fry the cavolo nero until crisp at 160c, and then drain and chop. Mix this with all the salsa ingredients.
7. Slice the lamb, and serve with the salsa, a dollop of hot mash, sauce and cavolo nero.