Duo Of Lamb - Herb Crusted Lamb Loin, Lamb Rack, Buttered Vegetables, Parsienne Parsley Potatoes, Nero D Avola Sauce

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  Take a lamb rack, clean it nicely, take out the lamb loin from the rack and one lamb chop.
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  Marinate it with rosemary, olive oil, mustard and salt ad pepper. Keep aside for 1 hr in the refrigerator.
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  Meanwhile lamb is in the refrigerator, start with making of herb crust. Take a blender put breadcrumb, parsley, rosemary and thyme with lemon zest.
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  Blend it nicely and keep aside
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  Wash your vegetables, peel the carrot and cut it like matchsticks, zucchini also like matchsticks and asparagus.
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  Blanch the vegetables and put it in ice water so that the color will be retained.

For the sauce

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  Take a pan, make it hot and pour wine in that cook wine for sometime and after that put demi glaze in that cook until it get reduced, adjust the seasoning and finish it with butter

For Potatoes

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  Wash and peel the potatoes, take a melon scooper, scoop the potatoes, put boiling water by adding salt in it.
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  Put potatoes in that and boil it till it become soft. Once it is boiled. Keep aside.
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  Now get back to the lamb, put a pan on fire, Make it hot, put olive oil and nicely start to sear the lamb from all the sides.
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  Once it is done, apply mustard on both lamb loin as well as lamb chop and then roll the meat on herb crust.
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  Set the oven at 200 * C. Put the lamb chop for 7 min in the oven. When the time is reduced to 5 min, put lamb loin also.
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  Now take a pan, put olive oil in that and then put the blanch vegetables in that and sauté it nicely by adjusting salt and pepper.
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  For potatoes, make your pan hot, add olive oil and garlic and put the potatoes, toss the potatoes.
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  Add parsley and toss it nicely, adjust salt
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  Once your lamb is done. Take a plate place the lamb loin and lamb chop on opposite side, leave a gap for the vegetable.
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  Place all the vegetable as shown in the picture, put the potatoes on side as in the picture
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  Make your sauce hot and pour on to the lamb and garnish.