Takes 45 minutes
A rack of lamb will vary in size, so you need to adjust the cooking time accordingly. Don't be scared: use your hands to judge when your meat is ready. Rare meat is soft, medium is firmer and well-done is hard.
- Preheat the oven to 220 oC. Heat the oil over a medium-high heat in a thick-based frying pan and brown each of the lamb racks in turn on all sides until golden. This should take 6-8 minutes in total. Place in a roasting tin, put into the hot oven and cook for 8-10 minutes for pink meat, 10-12 for medium.
- Mix together the herbs and seasoning in a small, shallow dish. Remove the lamb from the oven, brush the skin side of each rack with the mustard, then dip and press in the chopped herbs.
- Return to the oven to cook for a further 3 minutes. Remove the meat and leave it to rest for 5 minutes, before slicing and serving.
2 tbsp olive oil
6 x 3-chop French-trimmed racks of lamb
1 bunch of mint, finely chopped
1 bunch of chives, finely chopped
1 bunch of parsley, finely chopped
Sea salt & black pepper
6 tsp Dijon mustard