Herb souffle lamb racks with mulled wine sauce

Ingredients

1 tsp	Wholegrain mustard
¼ cup	Fresh herbs, choose from parsley, rosemary, thyme
1 Tbsp	Harissa paste
1 pinch	Salt
1 Tbsp	Olive oil
2	Lamb racks (Main)
3	Egg whites

Sauce

300 ml	Red wine (Main)
1 Tbsp	Balsamic vinegar
2 tsp	Brown sugar
1 quill	Cinnamon
1 pinch	Allspice
100 ml	Beef stock
1 tsp	Cornflour

Directions

1. Set oven to 200C.
2. In a small bowl, mix mustard, herbs, harissa and salt.
3. Heat oil in a frying pan and sear sides of the lamb. Allow to cool.
4. To make the sauce, put wine, balsamic, sugar, cinnamon and allspice in a small pot.
5. Bring to a boil and reduce by half. Add stock and simmer a further 3 minutes.
6. Mix cornflour with a little water and add to sauce. Simmer until thickened slightly.
7. In a clean bowl, beat egg whites until thick. Fold through mustard mix.
8. Smother on the sides of the lamb, then place in a baking dish.
9. Place in hot oven for 15-20 minutes or until lamb is cooked through and the souffle is lightly browned.