SERVES 8 – PREP 1O MINS – COOK 40 MINS
2 x 8 bone French trimmed lamb racks
4 sprigs rosemary
2 garlic cloves, sliced
2 tsp mint sauce
700g mixed spring veg (we used baby carrots, courgettes, leeks, green beans and sugar snaps)
1/2tbsp Dijon mustard
1tbsp white wine vinegar
3tbsp olive oil
large handful parsley, roughly chopped
1 Heat the oven to 220C, gas 7. Season the lamb, sprinkle with rosemary, roast on a wire rack, set over a raosting tin for 35-40 mins.
2 Meanwhile, bring a pan of water to the boil and blanch the vegetables, in order of how long they take to cook. Carrots willtake the longest, followed by the leeks, courgettes, green beans and sugar snaps. The vegetables should be on the crunchy on the crunchy side. When done, run the veg under cold water, until completely cooled. Set aside.
3 To make the dressing, put the mustard, vinegar and olive oil in a screw-top jar. Seal and shake to mix.
4 When the lamb is cooked, put onto a wooden board and rest for 15 mins.
5 Pour the dressing into a frying pan and warm. Add the veg, coat in the dressing and heat. Add the parsley.
6 Serve the lamb, cut into cutlets with the glazed vegetables.
Per serving: 280 cals, 16g fat, (1g saturated), 5g carbs