Roast rack of lamb with marmalade mustard crumb topping

Preheat oven to 190°C fan bake.

Lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat.

Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating.

Spoon the topping evenly across the racks, pressing it down over the meat.

Sauté the onion and garlic in 2 tbsp olive oil or butter until lightly caramelised, then mix in the rosemary and chilli.

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.

Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat.

If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little.

Take the pan off the heat and leave to cool.

Take the racks and carefully cut in half.

Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates.

Place the lamb on top of the veg.

Decorate with watercress and scatter with pumpkin seeds.