INGREDIENTS:
73778 2/3 bones rack of French trimmed Welsh Lamb
90309 Celtic Preserves Hot Welsh Mustard
35218 Sosa Airbag Farina
89974 Welsh Elderport
51794 Pembrokeshire Pinky Gin
67596 Celtic Preserves Redcurrant Jelly
43399 Essential Cuisine Lamb Jus
Lemon Zest

METHOD:
Seal lamb in a pan. Spread mustard on the back fat of lamb, combine Sosa crumb with lemon zest and press the lamb into the crumb.
Place in the oven at 180 degrees for 8-10 mins.

FOR THE JUS:
Pour the elderport and gin in a pan and reduce by half, add the redcurrant jelly and lamb jus – simmer to reduce and finish with cold butter pieces to give a sheen.

Serve with charred leeks and classic minted buttered vegetables