|4||lamb — rack, French trimmed|
|sea salt and freshly ground black pepper|
|500 g||baby potatoes — parboiled|
|3 Tbs||fresh chillies — 573|
|fresh rosemary — sprigs|
|2 Tbs||dijon mustard|
|10 g||fresh coriander — chopped|
|10 g||fresh parsley — chopped|
|125 g||apricots — dried, finely chopped|
|1||eggs — whites only, beaten|
|fresh mixed herbs — garnish|
Preheat the oven to 180ºC.
Place lamb on a lined baking tray, season well and brush with mustard. Roast for 10 minutes, remove and set aside.
Place the potatoes on a board. Press down on them with the back of a spoon to flatten them, then place on an oiled baking tray.
For the crust
Mix together all the ingredients and pack onto the lamb. Top the potatoes with the lamb racks, place in the oven and roast for another 12 to 15 minutes.
Serve lamb with crushed baby potatoes and herbs.
Recipe reprinted with permission of Fairlady.
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