French-trimmed Rack of Lamb
ready in 55 min.
Preheat the oven to 170°C (150°C in a fan oven), 325°F, gas 3.
Spread the lamb with mustard and rub in the herbs, salt and ground black pepper.
Fry the rack on all sides in a pan in hot oil and shape into a ring by tying the end bones together. Place directly on the oven shelf, with a baking tray on the shelf beneath to catch the fat, and cook for around 30 minutes.
Remove from the oven, arrange on a serving plate and serve garnished with watercress.