• 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


  1. 1

    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.

  2. 2

    Put on a baking tray and cook for 20 minutes for medium, or 25-30 minutes for well done. Rest for 5-10 minutes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Carve the lamb into cutlets and serve with the vegetables.

Nutritional Details

Each serving provides
  • Energy 1591kj 380kcal 19%
  • Fat 26.4g 38%
  • Saturates 13.1g 66%
  • Sugars 8.4g 9%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

11.7g carbohydrate 6.0g fibre 20.9g protein

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