Herbs Crusted lamb rack Brussels sprout fluffy mashed potato

1st step
We have to peel the potatoes, make sure we are cutting in the same size and put into the salty cold water, bring to the boil and cook until the potatoes are tender.

2nd step
Hot pan, seasoning the lamb rack with salt and pepper, seared and add thyme to give a more taste, set a side on the tray which has already a baking paper on it.

3rd step
Bring a pot of salted water add the brussels sprouts and after a few minutes take it out, put into the iced water, when the sprouts are cold, let them dry on the paper towel and leave it until plating.

4th step
When the potatoes are tender, we drain it, to make sure as dry as possible. Use a potato masher, add as much butter as need it (using 40% of potatoes weight butter) seasoning with salt, and pepper.

5th step
In the blender we put the panko breadcrumbs, add all the herbs, salt, black pepper, garlic, full blast and making a nice green color breadcrumb.

6th step
We are putting the lamb rack into the oven, 180 C, after 7-8 minutes, taking the lamb out from the oven, glaze with the Dijon mustard and put the lamb rack into the green breadcrumb mixture. Hot pan, seared the chopped bacon until is crispy then add the brussels sprouts and seared together for a few minutes on a high heat. Plating as you wish.