Mustard rack of lambs

mustard rack of lambs

6 rack of lambs
2 teaspoons olive oil
125 ml apple cider
1 tablespoon mustard
50 ml thicken cream
1/2 packet of rainbow carrots
water for boiling
1/2 red capsicum
6 cherries tomatoes

Heat water with a bit of salt, add carrots to soften a bit about 4 minutes. Heat the oil in a heavy-based pan and cook the lambs over a moderately high heat for about 5-8 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard, tomatoes, capsicum, carrots and stir in the cream. Let the sauce continue cooking for a few minutes before scooping the vegetables and pouring over each plated lambs.

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