Roasted courgettes and a potato and onion gratin make ideal accompaniments.
Herb-Crusted Rack of Lamb
Serves 2 greedy girls - it would probably do 3 normal people
1 French-trimmed rack of lamb
1 sprig of rosemary
A small handful of flat leaf parsley
2 cloves of garlic
1 tsp capers
Zest of half a lemon
1 large handful of breadcrumbs
1 heaped tablespoon of Dijon mustard
Preheat the oven to 250 degrees C. Heat some oil in a non stick pan and fry the rack of lamb, fat side down on a medium heat, for 3 - 5 minutes. Turn it over and fry for another 4 - 5 minutes. Set aside to cool slightly.
Chop the leaves of the rosemary and the parsley, and mince the garlic, anchovies and capers. Bash it around in a pestle and mortar and add the breadcrumbs and lemon zest. Brush the browned fat of the rack with the Dijon mustard liberally. Press the breadcrumb mixture onto the lamb and roast for 10 minutes for medium rare. Leave to rest for a further 15 minutes (I left it in the switched off oven with the door ajar). Carve into chops carefully to serve.