Roast Rack of Lamb with Mustard and Herbs

Name: Roast Rack of Lamb with Mustard and Herbs
Yield: Serves Three to Four
Ingredients: 1 7-bone rack of best end of lamb, chined and skinned; salt and freshly ground black pepper; 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); ½ tablespoon softened butter; salt and freshly ground black pepper; 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); 2 tablespoons fresh white breadcrumbs; 1 teaspoon made English mustard; 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good); 2 tablespoons finely chopped mixed herbs (mint, chives, parsley, chervil, thyme and a little rosemary are good)

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 7-bone rack of best end of lamb, chined and skinned
1 teaspoon made English mustard

Main course

Method

Cut the cutlet bones back so that they are only 3.5 cm/1½ inches long. Scrape the meat away from the ends of them so that about 2.5