Butternut:

• 100ml water
• 1tblsp Butter
• 1tblspn honey
• ½ tsp cinnamon powder
• Orange zest

How to prepare the butternut: Rinse off your butternut slices or cubes, place in a pot with water cook over medium heat, add the butter, cinnamon powder, and honey. Once cooked softly, puree and add orange zest (half peel) at the end.

For the Mint & Parmesan Crust you’ll need:

• 1 cup of mint leaves
• 2 cloves fresh garlic
• 3 tbl spoons Olive
• 500g Bread crumbs
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp cayenne pepper
• Freshly grated parmesan

Bring water to boil and throw in mint leaves, this is to lock in the green color, boil for about 1min, and transfer to a bowl of ice water for a couple seconds, squeeze out all the water and throw into a blender/food processor. Add the garlic, sliced up, olive oil, bread crumbs, cayenne pepper, salt & black pepper, and pulse on and off until completely processed you have a nice fine green crumb. To finish this, add some grated parmesan, you add this after we have blended everything, you can add it in the food processor but it tends to make the crumbs a little gummy that’s why we just grate it in at the end and mix it through the crumb mixture.

Next, we’ll make a Mustard sauce to Glue crumb mixture to the Lamb:

• 3 tbl spoon Dijon Mustard
• 1 tbl spoon of honey

Mix this together and set it aside as it’s ready to use.

Next, we get the Rack of Lamb ready, cover the bone foil to prevent it from burning, make a little slice between each bone, only about 2cm deep, you don’t want it to touch the loin, it makes it cook a little more easily, season with salt & pepper, generously. In a skillet over high heat with just a few drops of vegetable oil you brown the surfaces of the rack of lamb, this adds a little more flavor and locks in the juices. Transfer to a baking tray, lined with foil, tip: use the shiny side of the foil to prevent the lamb from sticking to the sheet of foil. Take the mustard and honey mixture and spread this over the surface of the Lamb, cover the ends as well, then you can pour on the crumbs, be generous with this, pile it on, press it on firmly when you are done you can lift the lamb rack up and place it on top of the excess crumbs. You can place it in a pre-heated oven of 200 degrees for about 20 mins.

For the Red wine & Balsamic reduction you will need:

• 1 cup red wine
• 3 sprigs of Thyme
• ½ a cup Balsamic Vinegar
• 1 Onion chopped
• 2 cloves Garlic crushed
• 1 cube Chicken stock dissolved in 200ml hot water

How to prepare it: Use the oil and used skillet you used to brown the Lamb in, add the chopped onion, garlic, and thyme, brown it, and add chicken stock liquid lad the red wine and balsamic vinegar and cook over medium heat for about 10min, then reduce heat and strain mix until the only liquid is left, return to skillet and simmer until you get a thick smooth consistency.

Finally, rinse off your sugar snap peas thoroughly, fry with some butter for approximately 5-7min or until crunchy soft.