Unfortunately your old pal Devilham slept in a little this morning and didn't get to the butcher shop in enough time to get some sausage, oh well. On the upside, my butcher DID have some lovely rack of lamb to offer me.
So I made a compound butter with roasted garlic, parsley, mustard and bread crumbs to smear along the top of the seared lamb while it finishes cooking in the oven, observe.
And to serve alongside, I made some skillet potatoes and sauteed green beans.
Lastly I cut 'em and plated them for the wife and me. Delicious!