Mustard and Herb crusted lamb with vegetables

9:42am Friday 21st March 2008

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With Easter this weekend perhaps you should serve something traditional for a special family feast?

Spring lamb is a favourite choice but you don't have to go for the classic roast with rosemary, there are countless other ways to prepare it. If you're stuck for inspiration, take help from one of the string of talented cooks who appear on ITV's Saturday Cooks programme.

Their recipes for lamb, as well as a host of other dishes, feature in a new Saturday Cooks Cookbook. (Mitchell Beazley, £14.99).

The programme's host and author of the book's foreword, Antony Worrall Thompson, says: "I have lovely guests on the show, mostly chefs who understand the programme's philosophy - keep it simple, keep it seasonal and make it delicious."

The book includes tempting dishes from around the world, such as French onion soup, duck breast with sage and black pepper, or limoncello tart, all provided by chefs such asGary Rhodes, Ken Hom, Jean-Christophe Novelli, and Aldo Zilli.

Restaurant owner and chef Ed Baines reveals his favourite recipe is an easy-to-prepare mustard and herb-crusted best end of lamb with braised vegetables, which allows the meat to be served as individual cutlets.

So, go on, spoil them on Easter Sunday with a lamb feast to remember.

IngredientsServes 4-62 x 7-bone best end-of-lamb2tbsp olive oil55g (2oz) fresh white breadcrumbs4 fresh rosemary sprigs, leaves stripped and finely chopped2tbsp Dijon mustard25g (1oz) butter1tsp tomato puree75ml (2 fl oz) red wine200ml (7fl oz) lamb stockSalt and freshly ground black pepperFor the braised vegetables:2 carrots, chopped lengthways150g (5 oz) new potatoes, scrubbed and chopped55g (2oz) baby turnips, scrubbed and chopped50g (1 3/4oz) lentils55g (2oz) butter1tbsp caster sugarBunch fresh mint, leaves stripped and chopped 3tbsp red wine vinegarMethodPreheat the oven to 180C/350F/Gas 4 and heat a heavy-based pan. Trim any excess fat from the lamb and cut into two equal sized pieces. Add the oil to the pan and then quickly sear the two pieces of lamb to seal in the juices.

Mix the breadcrumbs and rosemary on a flat plate. Brush the fat side of the sealed lamb with the mustard and then roll it in the breadcrumb mixture to create crust. Arrange side-by-side in a roasting tin and roast for 25 minutes for pink lamb or longer if you prefer your meat well-done. When the lamb is cooked, transfer to a warm dish and leave to rest in a warm place for about 15 minutes.

Meanwhile, prepare the braised vegetables. Place the carrots in a large pan with the new potatoes and baby turnips.

Tip in the lentils and pour in 300ml ( pint) of water. Add the butter and sugar and bring to the boil, then boil fast for 20-25 minutes or until all of the vegetables and lentils are tender and the water has evaporated. Stir in the mint and red wine vinegar and cook for another few minutes to combine, stirring occasionally. Season to taste.

To make the gravy, heat the butter and tomato puree for one minute in a small pan. Add the red wine and cook for a few minutes or until reduced to a fifth of the original quantity. Pour in the stock and again reduce for about five minutes or until reduced to a fifth of the original quantity. Season to taste.

Carve the lamb into individual cutlets. Spoon the braised vegetables onto warmed plates and arrange the lamb cutlets on top. Drizzle around the gravy to serve.