Lamb guard of honour with a herb & pine nut crust

Simpler to prepare than you might think, we show you how to create a restaurant style Lamb Guard of Honour with this straightforward recipe. Use fresh herbs like parsley and thyme (or whichever you prefer) to complement the sweetness of the lamb and pair with golden roasted potatoes.

1 hour 10 mins

4-5

Medium

• 2 x 450g Field & Flower French Trimmed Rack of Lamb
• 2-3 tbsp Dijon Mustard
• 1 tbsp olive oil

For the herb crust:
• 50g Sussex Charmer, grated
• 100g breadcrumbs
• 8 tbsp chopped parsley
• 4 tbsp chopped thyme
• 4 tbsp pine nuts
• Zest of a lemon
• 2 tbsp olive oil
• Seasoning to taste

For the potatoes:
• 500g new potatoes, halved if large
• 2 tbsp chopped rosemary
• 2 tbsp olive oil
• Seasoning to taste

1. Pre-heat the oven to 180°C (fan) and bring your Rack of Lamb to room temperature.

2. Put all the ingredients for the herb crust into a food processor and blitz until roughly chopped. Season to taste.

3. Heat 1 tbsp olive oil in a pan and carefully seal the meat on all sides (you might have to do one rack at a time). Once browned, remove from the pan.

4. To create the Guard of Honour centrepiece, simply place the two Racks of Lamb side by side in the roasting tin with the bones interweaved.

5. Brush the outward facing sides of the lamb with the mustard, using this to secure on the herb crust. Drizzle with a little additional olive oil. Roast for 25 minutes for medium-rare (or 20 minutes for rare and 30 minutes for medium-well).

6. To prepare your rosemary roasted potatoes, combine the potatoes with the chopped fresh rosemary, 2 tbsp olive oil and seasoning to taste in a large roasting dish. Mix well and roast for 50 minutes (or until cooked and golden).