The lamb chops for this dish are French trimmed, which your butcher can do for you, but they are simply a rack of lamb which is cut into chops. Lamb marries quite well with mustard and rosemary, so I've included these in the marinade. These lamb chops are delicious served with some creamy mash, some roasted root veg and a drizzle of mint sauce.
1 tablespoon very finely chopped fresh rosemary
2 teaspoons dijon mustard
The next photo was more my everyday attire of a tracksuit and wellies. Both of these photos were taken around 1986, when animals and farming were all that occupied my mind - with the odd bit of baking every now and again!