Difficulty:[usr 3]
Mix mustard, mustard seeds and 3 tablespoons of fresh cream. Season with salt and pepper.
Separate the garlic cloves, but do not peel them.
Preheat the oven to th.8 (240°C).
Arrange the racks of lamb crossing the ribs in an oven dish, brush with mustard sauce and sprinkle with thyme. Scatter the garlic cloves (except one) around the lamb. Bake it in a very hot oven for 30 to 35 minutes.
Clean the chanterelles. Heat the oil in a frying pan, brown the reserved garlic clove, peeled and minced, then add the chanterelles. Season with salt and pepper and continue cooking for 10 minutes.
Arrange the meat with the garlic cloves in a jacket on a hot serving dish. In the cooking dish, add the rest of the fresh cream and scrape the bottom of the dish with a spatula to mix the cream with the cooking juices. Pour this sauce over the squares, distribute the chanterelles in the dish and serve.
