Rachel Allens rack of lamb with mustard mash and minted peas recipe

• 1 rack of lamb
• 2 tbsp chopped fresh rosemary
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 clove garlic, crushed or finely grated
• 1 pinch salt and pepper
• 25 g (0.9oz) butter
• 1 tbsp chopped mint
• 1 small squeeze of lemon juice
• 225 g (7.9oz) peas, straight from the freezer if you like
• 500 g (17.6oz) potatoes (new potatoes are too waxy for this)
• 25 g (0.9oz) butter
• 100 ml (3.5fl oz) milk, or 75 ml milk and 25ml cream
• 1.5 tbsp Dijon mustard
• 1 pinch salt and pepper

1. Preheat the oven to 220C (425F), Gas mark 7.
2. First, prepare the lamb - remove the papery skin if it is still attached, then score the fat in a criss-cross pattern with lines 12cm ( 1/2 3/4 inches) apart, trying not to cut into the meat.
3. In a bowl, mix together the rosemary, mustard olive oil and garlic and rub the lamb all over with this mixture.
4. Season with salt and pepper and place in a roasting tin and cook in the oven for 25 - 35 minutes, depending on the weight of the lamb and how pink you like it to be.
5. Remove from the oven and allow the meat to rest for 10 minutes before serving, then cut between the chops and give each person 23 each.
6. For the mustard mash: I find this is the best way to cook good, fluffy floury potatoes.
7. Clean the potatoes and put them into a saucepan of cold water with a good pinch of salt.
8. Bring the water up to the boil and cook for 10 minutes.
9. Pour all but 4cm (1 1/2 inch) of the water out and continue to cook the potatoes on a very low heat.
10. Dont be tempted to stick a knife into them, the skins will break and theyll just break up and get soggy if you do.
11. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer: if theyre soft, take them off the heat.
12. Peel the potatoes while theyre still hot and mash them immediately.
13. To peel them while theyre hot, hold them in a tea towel (not your fancy ones).
14. Add the butter, but dont add any milk until theyre free of lumps.
15. When the potatoes are mashed, add boiling milk (or milk and cream).
16. You might not need it all or you might need more, it depends on the potatoes.
17. Add the Dijon mustard to taste and some salt and pepper.
18. If you want to make this in advance, add a little extra milk, as the potatoes dry out as they sit.
19. It will keep well in a warm oven just keep it covered with a lid, plate or tin foil.
20. For the minted peas: Melt the butter in a hot frying or saute pan.
21. Add the mint, lemon juice and the peas and cook on a high heat for about 2 minutes until the peas are cooked.

rack of lamb, fresh rosemary, mustard, olive oil, clove garlic, salt, butter, mint, lemon juice, peas, butter, milk, mustard, salt

Taken from www.lovefood.com/guide/recipes/21535/rachel-allens-rack-of-lamb-with-mustard-mash-and-minted-peas-recipe (may not work)