Ingredients

Frenched Rack of lamb (4 cutlets per person)

Cup of chopped parsley

2 tblsp chopped oregano

Seeded mustard

½ cup finely grated parmesan

Method

Pre-heat oven to 180.

Cut the rack into double cutlets. Brown cutlets on each side and remove.

Mix herbs and cheese with 2 good tblsp of the seeded mustard. Cover the outside edge of the cutlet (not the flat side of the cutlet but the bit that curves up to the bone) with the herb mix.

Stand them up in an oven tray interlocking the bones to keep them upright. Cook for about 15 minutes.

Serve with thumb print potatoes or roasted parsnips and greens.

For the roasted parsnips, get one small one per person and quarter lengthwise. Cook in oven for 30 minutes so that the ends are crunchy.

For the thumb print potatoes, boil some cocktail kipflers until almost cooked. Drain and using foil (so that you don’t burn yourself) put a big fat thumbprint in the potato. Toss in a little olive oil and roast at same time as lamb. If you like them extra crispy put them in earlier.

Follow a favourite combo of mine and go for pink lamb and purple shiraz.