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Lamb Cutlets With Mint & Mustard

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      Title: LAMB CUTLETS WITH MINT & MUSTARD
 Categories: Lamb, Main dish
      Yield: 6 Servings
 
      1    Rack of lamb (6 cutlets)
           -trimmed of all fat
           Juice of 1/2 lemon
           Salt
           Pepper
      2 tb Moutard de Meaux
           -(coarse French mustard)
      2 tb Finely chopped mint
 
  Pre-heat oven to 220'C. Rub lemon juice, salt and pepper into the
  flesh side of the rack of lamb and spread liberally with mustard to
  make a thick coating. Place meat, mustard side up, on a rack in an
  oven dish. Bake the meat on the top shelf of the oven for 20 minutes.
  Remove and cool slightly, before pressing chopped mint into the
  crusty surface of the meat. Cover and refrigerate overnight before
  cutting into individual cutlets. TO SERVE: tie a piece of banana leaf
  around the end of each cutlet with a couple of long chives.
 
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