By Tori McGaugh
Serves 2
Ingredients
600g (approx) trimmed rack of lamb
Olive oil
Handful of breadcrumbs
4 tbsp Dijon mustard
4 garlic cloves, crushed
3 tbsp rosemary, very finely chopped
4 tbsp finely chopped parsley
Method
1. Put the racks in a dish flesh-side up and make slashes into the flesh with a sharp knife to allow the flavours to penetrate. Mix together 2 tbsp olive oil, the mustard, garlic, rosemary and parsley. Season well and rub the mixture onto the flesh to coat the lamb evenly.
2. Heat the oven to 200C/fan 180C/gas 6. Put the lamb in a roasting tin and cook for 15-25 (up to 45 mins depending on the oven)minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes before carving into cutlets and serving on warmed plates.
Served here with steamed courgette, roasted potato and parsnip and baby carrots tossed with balsamic, parsley, walnuts and goats cheese.
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