Step 1

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

Step 2

Season the lamb racks. Heat 1 tbs oil in a frypan over medium-high heat. Cook lamb, in batches, turning, for 3-4 minutes until browned. Set aside to cool.

Step 3

Place potato in a saucepan filled with cold salted water over high heat. Bring to the boil and cook for 3-4 minutes until parboiled, drain and pat dry. Arrange slices in a single layer on one of the baking trays, drizzle with 2 tbs oil and season.

Step 4

Combine the pesto, breadcrumbs and remaining 2 tbs oil in a bowl, then season. Spread the mustard over the skin side of the lamb racks, then cover with the pesto mixture, patting down well to form a crust. Transfer the lamb to the other baking tray and place in the oven, on the top shelf, with the potato underneath, then bake for 25 minutes or until the crust is golden and lamb is medium-rare or until cooked to your liking. Remove the lamb and set aside to rest, loosely covered with foil, for 10 minutes.

Step 5

Sprinkle the parmesan over the potato and return them to the top shelf of the oven for a further 10 minutes or until the potato is cooked, crisp and golden.

Step 6

Slice the lamb into cutlets and serve with the potato and beans.