Crumbed lamb guard of honour with quick mint grav y

Lamb racks are typically sold with 8 bones, but rather than trimming to 2 x 6-bone racks, those with a bigger appetite can have 3 cutlets each. SERVES 6 PREP 45min, plus cooling and resting COOK about 45min

• 2 x 8-bone racks of lamb, French trimmed (ask your butcher to do this)

• 1tbsp olive oil

• 1tbsp Dijon mustard

FOR THE CRUMB

• 20g parsley

• Small handful mint sprigs, leaves picked

• 1tbsp capers, drained

• 4 anchovies in oil, drained

• 2 garlic cloves, crushed

• ½tbsp red wine vinegar

• 1tbsp olive oil

• 25g chopped toasted hazelnuts

• 1 medium egg yolk

• 25g fresh white breadcrumbs

FOR THE GRAVY

• 2 shallots, finely chopped

• 1tbsp plain four

• 300ml hot lamb stock

• 1tbsp mint sauce

1 Using a small sharp knife, remove any remaining fat and sinew from surface of the meat. Next, do the same with the rib bones (if your butcher hasn’t done this) by carefully scraping down bones with the knife.

2 Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan over medium-high heat. Brown racks all over for a couple of min per side.

Lift on to a board (reserve pan) and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place in a few sections with kitchen string. Transfer to a sturdy roasting tin.

3 Roast for 10min. Meanwhile, make crumb. Whizz parsley, mint leaves, capers, anchovies and garlic in the small bowl of a food processor until finely chopped. Transfer to a bowl and mix in remaining crumb ingredients.

4 Remove tin from oven. Brush meat with mustard then press on crumb, keeping bones uncoated.

5 Return to oven for 20-25min for medium rare – a meat thermometer pushed into centre of thickest part of meat should read about 60°C. Cook for longer, if you prefer your meat well done.

6 Meanwhile, make gravy. Return reserved pan to medium heat and fry shallots for 5min, until softened.

Whisk in flour and cook for 1min.

Take pan off heat and gradually whisk in stock. Return to heat and cook, whisking, until thickened. Bubble for a couple of min, then whisk in mint sauce and check seasoning.

7 Lift lamb on to a board, cover loosely with foil and leave to rest for 10min.

Serve the lamb, cutting between bones (removing the string as you go), with the mint gravy, reheated if needed.

GET AHEAD Brown lamb, cool and tie together up to 6hr ahead. Put into roasting tin, cover and chill. Make crumb up to 6hr ahead, cover and chill. Make gravy up to 6hr ahead, cool, cover and chill. To serve, allow lamb to come up to room temperature for 30min before completing recipe. Reheat gravy in a pan, thinning with more stock/water if needed.

PER SERVING (3 CUTLETS): CALS 304; FAT 17G; SAT FAT 5G; CARBS 6G