Rack of lamb, potato and pepper tray roast

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the potatoes, peppers and onions and 2 tbsp of the oil in a large shallow roasting tin with a generous pinch of salt and pepper. Roast for 30 minutes.
2. Meanwhile prepare the lamb rack. In a small bowl mix the dijon mustard, half the chopped herbs and the lemon zest with salt and pepper. Coat the lamb with the mustard mix, then pat the breadcrumbs over the top to coat.
3. Remove the roasting tray from the oven, add the broccoli and give everything a good toss. Put the lamb on top, drizzle with the remaining oil, then roast for 25-30 minutes for medium-rare to medium (or 5 minutes longer if you prefer your meat more well done).
4. Set the rack of lamb aside to rest for 10 minutes. Meanwhile, toss everything together in the tray, then drizzle with the yogurt and scatter with the almonds and reserved chopped herbs. Carve the rested lamb into single ribs and serve in the tray at the table for everyone to help themselves.