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Lamb Cutlets with Mint and Mustard

1 Rack of lamb (6 cutlets) trimmed of all fat
Juice of 1/2 lemon
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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