Serves 4 4 x 300 g racks of lamb Oil Butter 4 tbsp Dijon mustard Fresh breadcrumbs 4 tbsp fresh mixed herbs, including flat chives Seasoning Olive oil for brushing Crushed potatoes 400g new potatoes, part-boiled 4 tbsp olive oil 2 shallots, finely chopped Seasoning 4 tbsp mixed herbs, chopped
In each rack of lamb make 2 incisions to separate the cutlets. Sear the racks of lamb in hot oil and butter until nicely brown all over. Cook in the oven for 12 minutes until pink. Smear with Dijon mustard, coat with breadcrumbs and mixed herbs, season and glaze with a touch of olive oil. Roast in the oven to give the breadcrumbs a crust. For the potatoes, heat the oil in a shallow pan and add the potatoes with seasoning. Cook over a medium heat for 10 minutes, crushing the potatoes every now and again. When cooked stir in the herbs. Check seasoning. Finish the rack of lamb under the grill until the crust is golden. Slice the rack into cutlets and place the centre of a warmed plate. Recipe supplied by Peter Chandler/Eblex