Mustard & Honey Lamb Rack

Vegetables

3	Potatoes, roasting, peeled and cut into 2cm-thick slices (Main)
4	Garlic cloves
1 sprig	Fresh rosemary
1	Large onion, quartered
2 Tbsp	Olive oil
1 to taste	Freshly ground black pepper

Lamb

1	Rack of lamb, about 8 cutlets, well trimmed (Main)
½ cup	White breadcrumbs, fresh
2 tsp	Olive oil
2 tsp	Wholegrain mustard
2 tsp	Honey, mild, eg clover
1 tsp	Rosemary leaf, chopped
1 to taste	Freshly ground black pepper

Directions

1. Preheat the oven to 190 degC.
2. Place the prepared vegetables in a medium roasting pan.
3. Add the garlic and rosemary. Drizzle with oil and toss to coat evenly. Season.
4. Roast for about 20 minutes.
5. Meanwhile, cut the lamb rack in half to provide four cutlets each.
6. Combine the breadcrumbs, oil, mustard, honey, rosemary and pepper.
7. Press onto the back of the lamb racks.
8. After 20 minutes of the vegetables cooking, place the lamb on a rack over the vegetables.
9. Roast for about 20 minutes until medium/rare.