We've teamed up with  Try Lamb to celebrate European Lamb. Now if you never thought of European lamb as being a delicious, versatile and sustainable meat to enjoy, well we're about to change that. Because we're here to encourage you to get adventurous and try lamb in ways you've never tried it before. And chef Adrian Martin is going to give us a little help as he kindly gives us access to a super delicious recipe from his London restaurant: Herb Crusted Lamb! Chef Adrian shares why lamb is a favourite menu option – “Lamb is an excellent choice on a menu because it is naturally sustainable from local European outdoor farms meaning it is not over-processed or transported, making it a high-quality meat that feels like a luxury to eat that’s available in supermarkets all year round.” Chef Adrian adds, “Lamb is an excellent choice for any weekly shopping list as it’s high in iron and the flavours of lamb work with so many types of spices, herbs and sauces. I like to try lamb with combinations of classic and modern recipes, and it can be cooked in many ways such as in a burger, taco or BBQed, so it’s like making your own unique menu at home.” "This was the cut of meat I most wanted to learn how to cook when training. If you don’t want to do this yourself, your butcher will French-trim the rack for you. The Dijon mustard brushed on really complements the flavour of the lamb and allows the crust to stick. " For this dish, you will need the following ingredients:

• 2 racks of European lamb cut in half (3 bones per serving)
• Salt and cracked black pepper to season
• Olive oil
• 2 tablespoons Dijon mustard
• 8 pearl onions
• Butter for frying
• 2 little gem lettuces, sliced thinly
• 1 tablespoon of butter

For the crust:

• 4 slices of stale bread made into crumbs.
• Small bunch of parsley
• 4 sprigs of thyme

For the Sweet Potato Fondant:

• 1 large sweet potato, peeled
• 2 tablespoons butter
• 300ml water
• 2 sprigs of thyme

Optional serving suggestions:

• Red wine jus
• Carrot and star anise purée

And here is the method you will follow: Step 1: Place the lamb on a chopping board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the meat, ensuring it is thoroughly coated. Step 2: Heat some oil in a frying pan on high heat. Seal the lamb by placing each side in the oil long enough to develop colour. It is simple: no colour equals no taste so make sure you brown the lamb properly. Step 3: Transfer the lamb into a preheated oven at 190ºC/410ºF/gas mark 6 and bake for 7–8 minutes. While the lamb is cooking you can prepare the crust. Step 4: Place all of the ingredients for the crust into a blender and pulse several times until it looks nice and green. Pour the mixture into a deep dish and set aside. Step 5: Make the jus, then taste it and make sure it has the right balance of sweet and sour. Sometimes, you may need to adjust by adding a little more vinegar or honey. Pass it through a sieve just before serving. The jus can be made a day in advance and reheated before serving. Step 6: Remove the lamb from the oven and brush generously with the mustard. Dip the lamb into the crust mixture coating it completely. Dip it several times to ensure an even coating, then allow the meat to rest for 10 minutes covered in tinfoil. Step 7: While the meat is resting make the fondant. Cut the sweet potato with a sharp knife so you are left with 2cm-thick rounds. With a 5cm fondant cutter, cut out four perfect rounds of sweet potato. Whatever is left over, keep it for a purée. Step 8: Add the sweet potato, 1 tablespoon butter, water and thyme to a small frying pan. Cook on medium heat for 5 minutes on each side until softened but not overcooked. Once cooked, pour away the liquid and cook the rounds in a little olive oil and 1 tablespoon of butter with the pearl onions, until coloured on the outside. Step 9: Sauté the sliced little gem in a little olive oil, butter and salt for 30 seconds in a separate small saucepan on high heat. Step 10: When you are almost ready to serve, place the lamb back into the oven for 3–4 minutes. Slice through each chop once ready. This is best served pink. Step 11: To plate up, put a little carrot and star anise purée and some of the little gem lettuce on a plate, then set a portion of lamb on top. Add one piece of sweet potato fondant, a couple of pearl onions and spoon on the red wine jus. And this recipe from Adrian Martin for a gorgeous Herb Crusted Lamb is just one of the ways you can experience the flavour and versatility of European lamb. For more inspiration, you can check out trylamb.ie. Because lamb is way more than what you think it is. There is some serious excitement to experience when cooking with EU lamb. Disclaimer: The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.