- 2 tbsp English mustard
- 2 6-bone trimmed, traditional racks of lamb, from the butcher
- 2 tbsp grated parmesan
- 28 g fresh flat-leaf parsley leaves, chopped
- 20 g unsalted butter
- 25 ml semi-skimmed milk
- 400 g frozen British petit pois
- 2 tbsp chopped fresh mint
- 2 tbsp British half-fat crème fraîche
- 1 lemon, juiced
- 1 tbsp clear honey
- 2 cloves of garlic, thinly sliced
Preheat the oven to 200ºC, fan 180ºC , gas 6. Spread the mustard over the lamb. Mix together the parmesan and parsley and sprinkle over the top.
Put on a baking tray and cook for 20 minutes for medium, or 25-30 minutes for well done. Rest for 5-10 minutes.
Meanwhile cook the veg. Place the potatoes in a pan of cold water. Bring to the boil and cook for 10-15 minutes, until tender.Drain and mash with the butter and milk.Season with freshly ground black pepper. For the peas, cook in a pan of boiling water for 3-4 minutes until tender.
Drain, reserving 1 or 2 tablespoons of the water, and return to the pan. Add the mint, crème fraîche, lemon juice and reserved water, and crush with a potato masher.
Carve the lamb into cutlets and serve with the vegetables.