Trying to save those pennies? Why not prepare a romantic meal for two at home. If you both take part in making it, it won’t feel so much like a chore, we promise. This herb, olive and mustard-crusted rack of lamb is sure to go down a treat.

Herb Olive and Mustard-Crusted Rack of Lamb Recipe

Ready in 45 minutes, Serves 2


  • 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


  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.

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