- 2 x 8 bone lamb racks, French-trimmed (ask your butcher to do this)
- 4 sprigs rosemary
- 700g mixed spring veg (we used baby carrots, courgettes, leeks, green beans and sugar snaps)
- 0.5tbsp Dijon mustard
- 1tbsp white wine vinegar
- 3tbsp olive oil
- large handful parsley leaves, roughly chopped
- Heat the oven to 220 C. Season the lamb racks, thread the rosemary through the bones and roast on a wire rack set over a roasting tin for about 35 to 40 minutes, draining the fat from time. Meanwhile, bring a pan of water to the boil and blanch the vegetables, in order of how long they take to cook. Carrots will take the longest, followed by courgettes, then the leeks, green beans and sugar snaps. The vegetables should be on the crunchy side of cooked. When done, run the veg under cold water until completely cooled. Set aside.
- To make the dressing, combine the mustard and the vinegar then drizzle in the olive oil while whisking with a fork until you have a smooth emulsion. Set aside.
- When the lamb is cooked, remove from the oven, transfer to a wooden board and rest for 15 minutes. Pour the dressing into a sauté pan and warm gently. Add the veg, coat in the dressing and heat gently. Toss in the parsley for the last couple of minutes of cooking.
- Serve the lamb cut into individual cutlets with the glazed veg on the side.