Ingredients

• FOR THE MAIN DISH
• 750g Baby New Potatoes
• 2 tbsp Rapeseed Oil
• 3 Garlic Cloves, Squashed with a Knife
• 1/2 Small Bunch Thyme
• 2 Rosemary Sprigs, Leaves Stripped
• 2 Racks of Lamb
• 1 tbsp Olive Oil
• FOR THE HERB COATING
• 1 tbsp English Mustard
• Large Bunch of Mint, Finely Chopped
• Small Bunch Flat Leaf Parsley, Finely Chopped
• 1 Garlic Clove, Finely Chopped
• 1 Lemon, Zest

Method

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Cook the potatoes in a pan of boiling, salted water for 8 minutes, or until just tender. Drain well and tip into a large roasting tin. Lightly crush the potatoes with a masher then drizzle over the rapeseed oil, and throw in the garlic cloves, thyme and rosemary leaves and plenty of seasoning. Roast for 45 minutes-1 hour, or until the potatoes are crisp on the outside and soft in the centre.
3. When the potatoes have been roasting for 35 minutes, rub the lamb all over with olive oil and season with plenty of salt and pepper. Heat a large frying pan over a medium-high heat and brown the lamb all over for about 5 minutes. Transfer the lamb to a roasting tray and roast for about 15-25 minutes, depending on how pink you like your meat.
4. Remove the meat from the oven, cover loosely with foil and allow to rest for 5 minutes. Brush the outside of the lamb with mustard, and mix the herbs, garlic and zest together in a bowl before patting onto the lamb. Serve any excess herbs on the side with your crunchy roast potatoes and your choice of vegetable.