Rack of Lamb with Sun dried Tomato Coulis

Local Newfoundland lamb is the best in the world. Lamb from Branch, on the Cape Shore, is the best in Newfoundland. It's to do with the variety of animal and, no doubt, a free range diet that includes all manner of berry, weed and bracken. I've heard it said that the trace iodine they consume from the sea-spray blown pasture is what makes the difference.

In a bowl mix four tablespoons of Dijon mustard (course or fine), two tablespoons balsamic vinegar, herbs of your choice and lots of coarse ground pepper. Slather this mixture over two frenched racks of lamb and refrigerate for a couple of hours.

Slowly brown one onion and one carrot in a heavy bottomed pot. Add one cup of sun dried tomatoes, dash of salt, pepper and sugar, one cup of tomato juice and five cups of water. Cook and reduce until sun dried tomatoes are soft. Let cool, puree in a blender, pass through coarse sieve. Re-heat.

Bring Lamb to room temperature, place in a hot frying pan, cook both sides for three minute then place pan in 350 degree oven for 10 minutes. Let meat rest for five minutes, deglaze pan with red wine. Plate lamb on a pool of coulis, salt meat, drizzle with pan juices.

Serve with a big red hairy-arsed wine of Cabernet Sauvignon or Syrah build.