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 220C. 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.