Mustard and Herb Crust Rack Of Spring Lamb

This lovely rack of lamb makes a great lighter option - leaving you room for delicious puds!

1. 1

   Boil the potatoes in a large pan of salted water for 15-20 minutes, adding the spring greens for the last 5 minutes of cooking. Drain the veg and return to the pan with the crème fraîche, season well and keep warm.
   
   Preheat the oven to 200C/180C fan/gas 6. Place the carrots in a single layer on a non-stick baking tray lined with parchment paper.
   
   Melt the butter in a pan, then stir in the maple syrup and caraway seeds. Pour the mixture over the carrots and toss to coat well. Season with salt and black pepper, and roast in the oven for 15-20 minutes, or until the carrots are tender.
   
   Preheat the oven to 220C/200C fan/gas 7.
   
   To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and blitz until fine crumbs. Add the herbs and garlic and process for a further 30 seconds.
   
   Heat the oil in a pan with the butter until foaming, but not coloured.
   
   Season the lamb and add to the pan, skin-side down, and cook for 3-4 minutes on each side. Remove and leave to rest for 5 minutes.
   
   Allow to cool and place the lamb, skin-side up, on a work surface, and brush the mustard over the meat. Press a generous handful of the herb crust over the lamb and transfer to a non-stick roasting tin and place in the oven for 20-25 minutes. Add the tomatoes for the last 10 minutes.
   
   Make the gravy by heating the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Season, strain and keep warm. Serve the lamb, cut into cutlets, with the mash and carrots, and pour on the gravy.