Lamb Cutlet with Mustards & Herbs

• 2 lamb racks, cap off (8 bones each)
• 2 tablespoons vegetable oil
• pinch of sea salt

Cut out the excess fat from the lamb racks and cut them into one bone for each cutlet. Place them on a seasoning tray and drizzle with the oil, salt and pepper.

Cook the lamb on a barbecue grill over a medium–high heat for 1 minutes on each side. Rest until they reach room temperature.

Meanwhile, combine all three mustards, and with a spoon, generously spread the mixed mustard o