Rack of Lamb

1) In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for one minute.

2) Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for one hour at room temperature. Preheat the oven to 230°C / gas mark 8.

3) Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminium foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: French trimming refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/2cm of fat on the meat.