Herb and prune crusted rack of lamb, with bubble and squeak and rosemary skewered kidneys

Lamb

2 racks of lamb, French trimmed

Herb Crust

6 teaspoons English mustard
30g butter
60g white breadcrumbs
Zest of 1 lemon
70g dried chopped dates/prunes
2 tsp chopped garlic
A handful of mint leaves
A handful of curly leaf parsley
Salt and pepper

Put all the herb crust ingredients into a bowl, except the mustard.  Sear the lamb in a hot heavy based pan and allow to colour.  Once this has been done coat the racks with the mustard and cover with the herb crust mixture.  Roast in the oven at 180°C for 10-12 minutes (medium rare).

Bubble & squeak

180g plain mashed potato
50g peas
50g cabbage
50g chopped leeks
50g chopped carrots
Worcestershire sauce
Celery salt
Salt and pepper

Chop and blanch all the vegetables.  Mix them with the mashed potato, Worcestershire sauce and celery salt and form into round patties. Pan-fry them to colour, then place in an oven at 180°C for 5 minutes.

Kidney skewer

A strong stalk of rosemary
4 lamb’s kidneys

Take the rosemary stalk and strip of its lower leaves. Cut the kidney in half length ways (removing any of the fat) and then in half again. Carefully skewer the kidneys with the rosemary to form a small ‘kebab’ and sear in a hot pan (cook for longer for well done).

To serve

Once the meat has been allowed to rest, slice off 3 cutlets from the rack.  Arrange the cutlets around the bubble and squeak on a plate and rest the kidney skewer on the cutlets.