Honey and mustard roast racks of lamb with shallots

Serves: 6
Time to prepare: 20 mins
Time to cook: approx 1 hr
Cals per portion: 530

2 racks of lamb, each with 8 cutlets
45ml (3tbsp) mild wholegrain mustard
450g (1lb) shallots, peeled
15ml (1tbsp) olive oil
60ml (4tbsp) runny honey, warmed
Fresh rosemary sprigs, to garnish

1. Preheat the oven to 190°C, 375°F, Gas 5. Spread the fat side of each lamb rack with mustard and season with salt and freshly ground black pepper. Cover loosely and set aside. Bring a large pan of water to the boil and add the shallots, boil for 2 mins, then drain well.
2. Place the olive oil in a large roasting tin and heat in the oven for 2-3 mins. Add the shallots to the tin and turn to coat in the hot oil. Roast in the oven for 10 mins.
3. Make a space in the roasting tin and add the lamb racks. Roast for 25 mins. Pour half the warmed honey over the mustard crust and the rest over the shallots. Roast for a further 10-20 mins until the lamb is cooked to your liking and the shallots are tender. Serve the racks on a warmed platter with the shallots and garnished with fresh rosemary.