Recipes: Mustard & rosemary marinated rack of lamb

The perfect early summer barbecue dish. Tender pink lamb racks taste fantastic and look the part too

• 2 sprigs rosemary , chopped
• 4 fat cloves garlic , crushed
• 4 tsp Dijon mustard
• olive oil
• 3 racks of lamb , about 6 bones each, French trimmed (if you're not serving this alongside other mains, cook 4 racks)

  

  1. Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well.
  2. Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat evenly. Cover with cling film or put in a large freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
  3. When you are ready to cook, take the racks from the marinade and cook on the coolest part of the BBQ for 10 minutes, turning frequently for pink, or until cooked to your liking. Slice into individual cutlets and serve immediately.

  Cucumber, chive & yogurt dressing

  Slice 1 cucumber in half and scoop out the seeds using a teaspoon. Thinly slice the cucumber and sprinkle with 2 tsp sea salt. Set in a colander over a bowl and leave for 1 hour. Rinse the cucumber slices and pat dry on kitchen paper. Mix with 1 tbsp chopped chives and 300g natural Greek yogurt, and season.

  Per serving

  226 kcalories, protein 13g, carbohydrate 0,3g, fat 19,1 g, saturated fat 9,1g, fibre 0g, salt 0,18 g