1. In a food processor, blend breadcrumbs, rosemary leaves and baby spinach until fine.
2. Season lamb with salt and pepper and sear in a pre-heated pan until caramelised on all sides
3. Rub Dijon mustard over lamb and crust with rosemary crumbs.
4. Peel baby carrots and cut into small chunks and season with salt, pepper and olive oil.
5. Roast baby carrots in a pre-heated oven at 180ºC for 15 minutes.
6. Peel potato and cut into chunks.
7. Boil potato in a salted water for 20 minutes.
8. Mash potato and mix with egg yolk, cream, nutmeg powder, pepper and salt.
9. Using a piping bag, pipe potato mix onto a baking tray with baking paper
10. Bake at 180ºC for 20 minutes or until golden brown.
11. Serve lamb with baby carrots, duchesse potato, cherry tomato and mint sauce
Recipe by Chef Clement.
