RACK OF LAMB WITH CRUSHED BROAD BEAN AND BASIL SALSA

Lamb and basil are per­fect part­ners, along with the earthy flavour of broad beans and a garlicky mus­tard dress­ing.

Dish - Inside: Dish - - Inside: Dish -

IN­GRE­DI­ENTS

2 x 8 cut­let racks of lamb olive oil sea salt and ground pep­per

Broad bean salsa

½ cup packed basil leaves 3 ta­ble­spoons olive oil 1 ta­ble­spoon lemon juice 1 tea­spoon honey 1 tea­spoon Di­jon mus­tard 2 cloves gar­lic, crushed 2 cups broad beans, blanched and peeled

To serve

ex­tra basil lemon wedges

Cut the racks into in­di­vid­ual chops be­tween the bones. Sea­son with salt and pep­per. Heat a lit­tle olive oil in a sauté pan and cook the cut­lets for 2-3 min­utes each side or un­til done to your lik­ing.

Salsa: Put all the in­gre­di­ents ex­cept the broad beans in a food pro­ces­sor and process un­til finely chopped and bright green. Put the broad beans in a shal­low bowl and crush half of them with a fork. Add the salsa mix­ture and com­bine.

To serve: Place the cut­lets on a serv­ing plate and top with some of the salsa, serv­ing the rest sep­a­rately. Gar­nish with ex­tra basil if de­sired and lemon wedges.

[ Serves 4 ]

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