Guillaume Brahimi's Roasted rack of spring lamb with baby vegetables and morels

• 2 x 8 cutlet lamb racks
• 1/2 bunch orange carrots
• 1/2 bunch yellow carrots
• 1 bunch spring onions
• 50 gm Podded peas (blanched)
• 1 bunch baby leeks
• 100 gm fresh morels
• 50 gm shallot confit
• 100 ml chicken stock
• ½ bun tarragon
• 160 ml lamb jus

Pre heat oven to 180 degrees.

Peel the carrots, trim spring onions and baby leeks. Place Tefal Reserve Pot Roast on heat and add olive oil. Add baby carrots and allow to colour, add spring onions and leeks, add chicken stock and shallot confit, place on lid and allow to cook for 10 minutes.

Whilst the vegetables are cooking place Tefal Reserve Collection Fry pan 30cm on high heat and add olive oil. Season lamb and add lamb to the fry pan fat side down to seal the lamb. Turn to colour all sides until golden brown.

Place the Tefal Reserve Collection Fry pan in the oven for 10 minutes or until lamb is medium rare. Remove lamb from oven and allow to rest for 8 minutes.

Once the vegetables are almost soft add morels and cook for a further 2 minutes, add blanched peas. Lastly add the tarragon and mix.

Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top and finish with lamb jus.