Roast lamb racks with mint crush
- Heat oven to 220 degC. Halve lamb rack, trimmed of fat, at room temperature so you have two portions. Season meat with salt and pepper.
- Spread lamb evenly with Dijon mustard, leaving the bones clean. Press chopped fresh mint firmly onto meat to form a crust. Place racks in a low-sided roasting dish. Drizzle with a little oil and roast for 15 minutes for medium-rare.
- Remove to rest and keep warm for 10 minutes before serving. Serve half a rack per person with mashed potatoes and a green vegetable, such as beans.