Rack of lamb with garlic and mustard crust

Method

1 Preheat the oven to 220ºC (200ºC fan) mark 7. Tip the vegetables into a large roasting tin. Sprinkle with the herbs, olives and olive oil. Stir well and put into the oven.  
 
2 Meanwhile, tear off about one-third of the garlic bread. Whiz in a food processor to make rough breadcrumbs, then tip on to a plate. Freeze remainder of the bread or use for the vegetarian alternative. 

3 Spread the mustard over the fat side of the lamb, then press the mustard-covered surface down into the breadcrumbs. Season. When the veg have been cooking for 10min, take out of the oven, sit an oven rack over them and put the lamb on top.

4 Put everything back into the oven and continue to roast for 30min or until the lamb is golden and just cooked (push a skewer into the thickest part of the meat – the juices should be slightly pink).

5 Bring a pan of water to the boil, then cook the beans for 5–6min. Drain well.

6 Cut the racks into two-bone mini joints (save the rest for leftovers), then divide the meat and roasted veg among six plates. Serve with mash. 

Moyra's tips
If you want to make the roasted veg from scratch, use 2 red onions, 4 courgettes and 2 red peppers. Chop everything into chunks, then put in the roasting tin with 200g (7oz) cherry tomatoes on the vine. Complete recipe as left.

Vegetarian alternative
Cut a 100g log of goat’s cheese (with rind) in half lengthways. Put rind-side down on a baking sheet, sprinkle over some of the breadcrumbs reserved from the lamb and grill for a few minutes until the cheese has melted. Serves 2