Brian Turner served up a tasty roast rack of lamb with herb crust served with potato rosti, broccoli and gravy for Russell Grant on my Life on a Plate.

Brian’s recipe was designed to pay tribute to Russell putting his life on a plate.

To make the dish, Brian used the following ingredients: 2 best ends of lamb, chilled and trimmed, sea salt and freshly ground black pepper, 1 tsp dried mixed herbs, 2 tbsp rapeseed oil, 110g butter, 50g shallots, chopped and cooked in a little white wine, 50g parsley, basil, chives and rosemary, roughly chopped, 225g fresh white breadcrumbs, 1 tbsp Dijon mustard, 500g potatoes, peeled, grated and squeezed dry and 200ml beef stock.