Rack of Lamb with Roasted Vegetables & minty orange dressing

Directions

• Preheat the oven to 180℃ fan/200℃/gas 6. Tip the vegetables (I added a few quartered parboiled potato chunks), olive oil, a good sprinkle of sea salt and a grind of black pepper into a roasting dish (ideally one that you can use as a serving dish at the end) and mix well.
• Score the fat on the rack of lamb and sear in a hot frying pan. (If liked, this is when you sprinkle with sea salt and spread the top and sides with mustard and scatter the pistachios evenly over the top and gently press them down.) Then pop the rack into the hot oven for 15 – 20 mins in a separate roasting tin. This way you can pour off the lamb fat once it has cooked, which I think is preferable to cooking both meat and veg in one dish (with the lamb fat soaking into the veg).
• Transfer the tin to the oven and cook for 20-30 minutes depending on whether you prefer lamb rare or well done.
• Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes. This is really important for the texture, so don’t skip it. Add the drained beans to the roasted vegetables and pop back into the oven until the meat is ready.
• To serve, mix the mint, orange zest and juice and a slug of extra virgin olive oil, then dress the vegetables with it. Using a sharp knife, cut the rack into cutlets and arrange over the vegetables. Pour any juices from the chopping board over the lamb and serve immediately.