Rack of lamb with mustard crust with pea ragù recipe
 50g/1¾oz breadcrumbs25g/1oz unsalted butter (melted)1 tsp wholegrain mustardsalt and freshly ground black pepper5 cutlet rack of lamb 50g/1¾oz breadcrumbs 25g/1oz unsalted butter (melted) 1 tsp wholegrain mustard salt and freshly ground black pepper 5 cutlet rack of lamb 25g/1oz unsalted butter1 garlic clove, finely sliced2 baby leeks (white part only), finely chopped 100g/3½oz peas30ml/1fl oz white wine½ lemon, juice only30ml/1fl oz double cream15g/½oz fresh mint, chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, finely sliced 2 baby leeks (white part only), finely chopped 100g/3½oz peas 30ml/1fl oz white wine ½ lemon, juice only 30ml/1fl oz double cream 15g/½oz fresh mint, chopped salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper.Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes.To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft.Add the peas and cook for three minutes.Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half.Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. Add the peas and cook for three minutes. Add the peas and cook for three minutes. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb.