MUSTARD RUB RECIPES

Steps:

• The day before, soak the ham hocks in water overnight in the fridge, to draw out some of the salt (they may have already been soaked by the butcher, so check first).
• The next day, drain the hocks and pat them dry. Heat oven to 160C/140C fan/gas 3. Mix the allspice, nutmeg and 1/4 tsp freshly ground black pepper together and rub into the hocks. Put them in a deep roasting tin with the clementines, cut-side up . Tuck the star anise and bay around the hocks, and pour in 200ml water. Cover the tin in foil and roast for 3 hrs.
• Remove the tin from the oven and increase the heat to 180C/ 160C fan/gas 4. Unwrap the tin and drain off the liquid. Squeeze the juice from the clementines over the hocks and return the juiced halves to the tin. Mix the Dijon, treacle and sugar in a bowl and paint half the glaze all over the hocks. Return to the oven for 15-20 mins, turning and brushing with the remaining glaze every 5 mins until the hocks are burnished and caramelised in places. Shred or slice the meat and eat warm or cold. Leftovers will keep in the fridge for up to five days (and make the best sarnies!)

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.