Autumn recipe from M&S: Herb, olive and mustard crusted rack of lamb

I am so obsessed with M&S food.  I could spend a fortune in there!  I am planning on getting all mhy Christmas teats from there this year.

This recipe from the M&S team is easy to cook and easy to love, and looks as good as it tastes.  All products are available from your nearest M&S food. 

You will need:- 

You will need:-

380g pack Rosemary Potatoes
5g sourdough pavé bread
25g Greek Olives with Oregano, finely chopped
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh parsley
1 tbsp olive oil
1 x 330g French-trimmed rack of lamb
1 tsp Dijon mustard
200g Boston beans or fine green beans


Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.

Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.

Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.

Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes. Transfer to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.

Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.

L x