Ingredients

• 50g/1¾oz breadcrumbs
• 25g/1oz unsalted butter (melted)
• 1 tsp wholegrain mustard
• salt and freshly ground black pepper
• 5 cutlet rack of lamb
• 25g/1oz unsalted butter
• 1 garlic clove
• finely sliced
• 2 baby leeks (white part only)
• finely chopped
• 100g/3½oz peas
• 30ml/1fl oz white wine
• ½ lemon
• juice only
• 30ml/1fl oz double cream
• 15g/½oz fresh mint
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the lamb
• place the breadcrumbs
• melted butter and mustard into a small bowl and mix together well
• then season with salt and freshly ground black pepper.
• Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare)
• or until cooked to your liking. Remove from the oven and rest for two minutes.
• To make the pea ragu
• melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes
• until soft.
• Add the peas and cook for three minutes.
• Increase the heat
• add the white wine and lemon juice and reduce the liquid volume by half.
• Add the cream and fresh mint and cook for 2-3 minutes
• until thickened
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the pea ragu onto a large warm plate and top with the rack of lamb.