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.
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
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 ]