John's Recipe of the Month

Rack of Lamb with Dijon Mustard and Garlic

• 1 rack of lamb with at least 12 chops
• 1½ tbsp Dijon mustard
• 3 tbsp olive oil
• 3 tbsp fine breadcrumbs
• 3 tbsp chopped parsley (fresh)
• 3 cloves of garlic - finely chopped
• 2 sprigs fresh rosemary
• 30g melted clarified butter
• freshly ground sea salt and ground white peppercorns

Serves 6

1Pre heat your oven to 190°c/Gas 5.

2In a bowl mix the mustard, olive oil, breadcrumbs, parsley and garlic.
Spread evenly over the meat side of the lamb.
Put into a roasting tin with the fresh rosemary sprigs under the bone side, just before putting in the oven drizzle the butter and salt and pepper over the coated rack.

3Roast for 40 - 60 minutes, depending on how well you like it cooked.
Personally I like mine very pink and would roast for around 45 minutes.

4Remove from the oven and allow to cool for a few minutes.
Present on the table and slice the rack into 12 pieces, arrange on the plate by overlapping the chops and spooning any excess sauce over the meaty parts of the chops.

5Serve with chateau potatoes and green French beans.
Drink a mature red wine such as a Pauillac.