Rack of Lamb

11:30 am on 22 April 2013

Ingredients

2 racks of lamb
2 tbsp olive oil
black pepper
sea salt

Method

Preheat oven to 200º C. Trim lamb of any excess fat and make sure “frenched” bones are clean. Rub with oil, salt and black pepper, place in a small low sided ovenware dish and roast approximately 10 minutes for tender pink lamb. Let rest for an additional 10 minutes before serving.

To Serve

Place a generous spoonful of Salad of Green Peas, Broad Beans, Feta, Chilli and Mint with Tzatziki Dressing on serving plate and top with 3 or 4 carved cutlets or lamb. Spoon over sauce, drizzle the plate with a little extra virgin olive oil and serve immediately.