Garlic, mustard and honey lamb rack

A simple but super lamb rack treatment.

Vegetables

1 large	Kumara, orange
1	Red onion
4 cloves	Garlic
2 Tbsp	Olive oil

Lamb

4 cloves	Garlic
½ tsp	Salt
½ cup	Breadcrumbs, fresh
1 Tbsp	Creamed honey
1 Tbsp	Dijon mustard
1 Tbsp	Olive oil
2 Tbsp	Chopped parsley
500 g	Lamb racks, 8-9 cutlets, trimmed (Main)

Directions

1. Preheat the oven to 190C.
2. Peel and cut the kumara into 3cm rounds. Quarter the onion and divide into thick petals. Place in a roasting dish with the garlic, olive oil and seasonings. Roast for 15 minutes.
3. Meanwhile, prepare the paste for the lamb rack. Chop the garlic, sprinkle with salt and squash to a paste with the blade of a heavy knife. Combine with the breadcrumbs, honey, mustard, olive oil, seasonings and parsley. Pat onto the back of the rack.
4. Place the lamb on the vegetables and roast for 20 minutes. Cover and rest for 5 minutes before serving.