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Home Cooking Sessions: Herb-crusted rack of lamb, with confit garlic mashed potato and a bordelaise sauce. Full recipe below 👇🏽😍 - 1. Get yourself a nice rack of lamb and score the fat cap diagonally, then season with sea salt black pepp and leave in fridge to dry brine for at least 3h 2. Herb crust: to a food processor, add in couple handfuls of rosemary, thyme, basil, chives, mint, pistachios, then grate in 2 cloves garlic handful of panko, 30g parmigiano & plenty of EV olive oil - blitz ti
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