Herb Crusted Rack of Lamb

Preheat the oven to 200°C, 190°C fan oven, Gas mark 6.

Start by preparing the mint pea puree. Place the chicken stock and peas in a pan and bring to the boil. Cook for 2-3mins then drain, reserving a few tbsps of the stock for later

Finely chop a shallot and soften in a pan with a half the butter. When softened add to the peas and 3 sprigs of mint finely chopped

Next add a splash of cream, 1- 2tbsp of the stock and remaining butter. Then using a hand blender blend the peas in to a rough puree. Season with salt and pepper, then put the puree to one side while you prepare the meat

Remove a layer of the fat on the lamb. You want a little fat left of the lamb rack but not lots. Score in a criss cross on the remaining fat

In a pan with olive oil, brown the lamb rack then transfer to a baking tray and cook in the oven for 10mins

In a blender blend the bread, thyme leaves, rosemary leaves, parsley leaves, garlic, parmesan and add a splash of olive oil to bind it. Remove from the blender and place on a plate

Remove the lamb from the oven and brush with a pastry brush the fat side with the Colman’s Mustard

Roll the lamb on the herb breadcrumb mixture and return to the oven for another 10-15mins (cooking times may vary slightly depending on how big the rack is)

When cooked to your liking, leave the meat to rest for 5 -10mins. During this time gently warm the pea puree and once rested slice the rack of lamb into cutlets

Stack the cutlets on a plate and place a dollop of the puree next to the stack. Serve with your vegetables of choice