Rack of lamb with mustard

Put the jus de veau in a pan and heat it. Cut the gravy in half and add mustard, salt and pepper to taste.

Ingredients for 4 People

• 2 large winter carrots
• 1 bunch of radishes
• 500 grams of white asparagus
• 250 grams of mushrooms
• 500 ml of orange juice
• 1 large rack of lamb
• 1 shallot
• 1 clove of garlic
• 1 bunch of thyme
• 1 jar of Marne Groninger Mustard

Preparation method

Put the jus de veau in a pan and heat it. Cut the gravy in half and add mustard, salt and pepper to taste. Peel the winter carrots so that the carrots are the same thickness everywhere. Wrap this in aluminum foil with a thick knob of butter and put it in the oven at 200 ° C for 25 minutes. Turn the carrots over and then bake for another 25 minutes. Bring water with salt to a boil and peel the asparagus. Cook the asparagus for about 10 minutes, depending on the thickness of the asparagus. Remove the top and bottom of the radishes and place them in a saucepan with a small layer of water. Add two thick tablespoons of butter to this and bring to a boil. If you can easily prick the radishes, they are done. (ATTENTION! If the water in the pan has run out when the radishes are not cooked, add some more water) Cut the mushrooms in half and then cut them into slices. Put oil in a pan and put a clove of garlic in half a shallot. Add the mushrooms and some thyme. Cut the rack of lamb in half between the bones and coat both sides with the Marne Groninger mustard. Season them with salt. Once the mushrooms are ready, add a knob of butter to the pan and fry the rack of lamb in it. Serve the lamb racks with the vegetable mix. Pour a little of the gravy over the rack of lamb.