Herb, olive and mustard-crusted rack of lamb

Preparation

Chop the fresh parsley. Chop the fresh thyme. Finely chop the Greek Olives with Oregano.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.
2. 2 Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.
3. 3 Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.
4. 4 Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes.
5. 5 Transfer the lamb to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.
6. 6 Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.