Finest Foods

Ingredients
750 g rhubarb
6 tablespoons runny honey
olive oil
75 g whole or flaked almonds
1 bunch of fresh mixed herbs , such as parsley, mint or chives
1 handful of breadcrumbs
2 racks of lamb
2 tablespoon Dijon mustard

Method
Preheat the oven to 200ºC/gas 6.
Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.