Simon Rimmer served up a tasty rack of lamb with anchovy butter and baby vegetables for a Easter lamb banquet on Steph’s Packed Lunch.

The ingredients are: 4 x 3 bone French trimmed rack of lamb , Salt and Pepper, to season , 2tbsp Olive oil , 125g white fine breadcrumbs , 125g brioche fine breadcrumbs , 20g tarragon leaves, chopped , 15 in number mint leaves, chopped , 15g rosemary, chopped and 225g Dijon mustard.

For the vegetables: 500g baby potatoes , ½ bunch baby carrots, cleaned ,
½ bunch baby leeks, cleaned , ½ bunch asparagus, trimmed and left whole or cut in half and ¼ hispi cabbage greens, core removed and sliced.

For the anchovy butter: 175g unsalted butter , ½ lemon, zested and juiced and 6 salted anchovies.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.