Maille Mustard is much a staple in my house as eggs or butter, so when the mustard masters smiled on me and asked if I would be keen on a few samples, it was a no brainer! A week later (give or take) and my package arrived. Four mustards in all to play with, Au Miel, Extra Forte, A l’Ancienne and Provençal, and, interestingly a bag of Cape Cod potato chips!
Now, maybe it’s my seemingly endless Masterchef-marathon sessions working here, but I immediately channeled my inner chef and dialed up the challenge- duh, logically this must be a mystery box! So while I resisted the urge to use all four mustards in one fell swoop- I did come up with a recipe using the chips and the mustard, and take it from me, this easy peasy recipe looks just as good as it tastes.
1-2 lb french rack of lamb
1/4 cup of Maille Mustard (I used the Extra Forte here, but dial it down if you’re not spicy like me)
6 cloves of garlic- chopped finely
1 stalk of fresh rosemary
4 cups of Cape Cod (or any other brand) plain chips, smashed
Salt and Pepper to taste, mostly just pepper unless you are particularly salty- the chips pack a punch!
Pre-heat oven to 400 °F (or heat up the BBQ- just make sure to use tin foil on the bones to avoid flare ups). Let lamb come to room temperature. Smash potato chips in a Ziploc bag with a rolling pin. Cover lamb with a generous slathering of Maille Mustard using a brush. Mix crushed chips with chopped garlic and rosemary sprigs. Coat lamb evenly on both sides with chip mixture and press in. Cook until centre reaches desired done-ness, I like my lamb medium rare which is about 120-130°F, that was about 40 mins for my rack. Let lamb rest before cutting.