Rack of Lamb with Watercress
Trim the rack of lamb, rub with mustard and herbs, and season with salt and pepper.
Sear the rack of lamb in a roasting pan in hot oil all around, and season with salt. Place the roasting pan in a preheated oven and continue to cook at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20 minutes.
Remove the roasting pan from oven, cover the roasted rack of lamb in aluminium foil and let stand briefly.
Rinse the watercress, sort, trim the stems and shake dry.
Cut the meat between the ribs into serving pieces and arrange on a plate like a crown. Place the watercress in middle and serve.