Recipe: Herb, Olive and Mustard-crusted Rack of Lamb

Posted on Oct 31 2014 - 1:58pm by Samantha Clark
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Herb Olive and Mustard-Crusted Rack of Lamb (3)Herb Olive and Mustard-Crusted Rack of Lamb (3)Herb Olive and Mustard-Crusted Rack of Lamb (2)Ready in 45 minutes, Serves 2
Ingredients:
· 380g pack Rosemary Potatoes
· 25g sourdough pavé bread
· 25g Greek Olives with Oregano, finely chopped
· 1 tbsp chopped fresh thyme leaves
· 1 tbsp chopped fresh parsley
· 1 tbsp olive oil
· 1 x 330g French-trimmed rack of lamb
· 1 tsp Dijon mustard
· 200g Boston beans or fine green beans

Method:
1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.
2. Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.
3. Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.
4. Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes. Transfer to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.
5. Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.

Per serving:
141 calories, 9g fat (3.6g saturated), 8.3g carbohydrates, 1.3g sugar, 2g fibre, 6g protein, 0.45g salt

This recipe has been provided by courtesy of M&S. Perfect for a cosy, romantic night for two. Why not team it with a buttermilk plum cake for dessert

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