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Crusted lamb cutlets with mint salsa READY IN 40 minutes SERVES 4
2 lamb racks, fat and skin layer removed
½ cup panko breadcrumbs
6 cloves garlic, minced
2 Tbsp finely chopped fresh rosemary
4 Tbsp olive oil
1 Tbsp Dijon mustard
½ cup each mint and parsley leaves
¼ red onion, chopped Handful capers
3 cloves garlic, chopped
Good squeeze lemon juice
1/3-½ cup olive oil
1 Preheat oven to 230°C. Move oven shelf to the centre position. Remove lamb from fridge and bring to room temperature.
2 In a medium bowl, combine breadcrumbs, garlic, rosemary, salt and pepper. Add 2 Tbsp of the oil and mix, then set aside.
3 Season lamb all over with salt and pepper. Heat remaining oil in a heavy oven-safe frying pan. Sear lamb for 1-2 minutes on all sides. Smear the lamb with the mustard then coat in the crumb mixture. Cover the ends of the bones with foil to prevent them from charring.
4 Place racks crust side up in the pan and bake in the preheated oven for 20 minutes for medium (internal temp of 60-70) or to your taste. Cover loosely with foil and rest for 5-7 minutes before carving between the ribs.
5 In a food processor, blitz the herbs, onion, capers and garlic to a paste, then add the lemon juice and pulse in enough oil to make a thick, spoonable salsa. 6 Serve with chunky steak fries or polenta chips with the salsa on the side.
TIP Great as a sharing dish eaten with the fingers or serve plated with vegetables if you prefer.