The classic roast lamb dinner is destined to impress.

Shopping List

• 6-8 tbsp fresh breadcrumbs
• 4 tbsp fresh herb leaves, such as mint, chives, parsley, thyme.
• ¼ tsp salt
• 1 tsp freshly ground black pepper
• 40g (1½oz) chilled unsalted butter
• 4 tsp mustard
• 2 x 7 cutlet racks (best ends) of lamb, ready to eat, with as much fat removed as possible.

Method

1. Preheat the oven to 220C/425F/M7.
2. Place the crumbs, herbs, salt and pepper in the chopper and whiz to combine.
3. Add the butter and mustard and whiz again. Take out the paste and press a thinnish layer over the rounded, meaty side of the lamb.
4. Leave in a cool place for about 15 minutes.
5. Place meat, crust side up, in a roasting pan and cook in the oven for 25 minutes for slightly pink lamb.
6. Cover with foil and rest in a warm place for 15 minutes before serving.