- 2 x racks of lamb
- 200 g potatoes
- 200 g mangetout peas
- Salt & pepper
- Olive oil
- Salted butter
- 1 garlic clove, finely chopped
- 200 ml soya cream
- 4 tbsp parsley, finely chopped
- 200 g Oudendijk Mustard cheese, diced
Wash and chop the potatoes lengthways into 4. Place the wedges into an ovenproof dish and sprinkle with olive oil. Put in an oven at 180°C until cooked. Cook the mangetout peas until al dente, drain and keep warm. Bring the soya cream to the boil and add the diced Oudendijk Mustard cheese. Keep stirring until the cheese is melted. Remove from the heat and mix in the parsley. Heat the butter in a frying pan and fry the lamb rack until rosé.
Arrange the mangetout peas on the plates, and top with pieces of lamb. Pour on some mustard-cheese sauce.
Sprinkle some finely chopped garlic over the meat and serve with the roasted potato wedges.