Step 1

Preheat oven to 190°C. Combine the mustard and rosemary in a small bowl. Season with salt and pepper. Spread the mustard mixture evenly over the top side of the lamb racks. Place the racks crust-side up in a small shallow roasting pan and roast in preheated oven for 20 minutes for medium or until done to your liking. Cover with foil and set aside to rest for 5 minutes.

Step 2

Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the onion and cook, stirring often, for 3 minutes or until it softens slightly. Reduce heat to medium-low. Add the fennel and garlic, and cook, stirring often, for 10 minutes or until the fennel is soft. Stir in the parsley and chillies, and season with salt and pepper. Toss over heat for 2 minutes or until the chillies are soft (see microwave tip).

Step 3

Place the watercress and the fennel mixture separately on serving plates. Cut the lamb rack into cutlets. Top the watercress with the lamb and serve immediately.