Difficulty: Medium
Mix the Meaux mustard, mustard seeds, and 3 tablespoons of heavy cream. Season with salt and pepper to taste.
Separate the garlic cloves but leave them unpeeled.
Preheat the oven to thermostat 8 (240°C).
Arrange the racks of lamb in a roasting dish with the ribs crossing. Brush generously with the mustard sauce, sprinkle with thyme, and scatter the garlic cloves (reserving one) around the meat. Roast in the hot oven for 30-35 minutes for perfect medium-rare.
Clean the chanterelles. In a frying pan, heat the peanut oil and brown the reserved peeled and minced garlic clove. Add the mushrooms, season with salt and pepper, and sauté for 10 minutes until tender.
Transfer the lamb and roasted garlic to a warm serving dish and keep warm. In the roasting dish, stir in the remaining 2 tablespoons of heavy cream, scraping up the flavorful pan juices. Pour this rich sauce over the lamb, top with the sautéed chanterelles, and serve immediately.
