Rack of Lamb with Roast Vegetables and Pan Sauce
Spread the mustard over the lamb. Chop the herbs and sprinkle over the meat. Season well with salt and pepper. Place the rack of lamb in an ovenproof dish or a roasting pan. Brown the meat in the hot oil. Peel the shallots and add to the pan. Preheat the oven to 225°C (approximately 425°F) and roast the lamb for 25 minutes.
Rinse and peel the carrots and rinse the beans. Rinse the celery and cut into pieces.
Reduce the oven temperature to 190°C (approximately 375°F). Pour vermouth into the pan and continue roasting about 40 minutes. Baste lamb with pan juices. Add the carrots and beans to the pan and roast for 30 minutes. 10 minutes before end of cooking time add the tomatoes to the pan. Combine the pan juices with cream, salt and pepper.