This is something I cooked a couple of days ago based on a Paul Rankin Recipe. The sauce is a mix of cream, basil, mustard, garlic and white wine and really goes well with lamb. It also livens up the rice if you're willing to commit Japanese culinary blasphemy and allow it to come into contact with something that has flavour. A bit of spinach in there too for the vitamins. Looks good, tastes good but is actually pretty straightforward to make.
You can find the recipe here if you fancy having a go at it yourself:
