Serves 4
3 x 4 cutlets racks of lamb, (allow 3 cutlets per person)
The Ingredients
For the marinade- 2 tbsp chopped parsley
- 4 cloves garlic, chopped finely
- 3 tsp Dijon mustard
- 100ml olive oil
- 2 tbsp honey
- 1 lemon zest only
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 75ml olive oil
- 1⁄2 cucumber, deseeded, diced and drained of excess juice
- 1 small red onion, diced
- 1 large (or 2 small) tomatoes, desseded and skinned, diced
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 500g Greek natural yoghurt
The Method
STEP 1
Rocket and sprigs of flat leaf parsley and coriander, to garnish Baby potatoes, to serve.
STEP 2
To prepare the marinade, mix the parsley, garlic, mustard, oil, honey, salt, pepper and lemon zest in a bowl. Then spread over the racks of lamb. Refrigerate for an hour at least for the flavours to infuse.
STEP 3
To make the salsa, separately blitz 1 tbsp chopped coriander, 1 tbsp chopped parsley, 1 tbsp chopped mint and the olive oil and set aside Then combine all other ingredients, season to taste and put in a serving bowl. Drizzle the flavoured oil over the top and set aside.
STEP 4
To finish the lamb, preheat oven to 200C/fan 180C/gas 6. Then heat a large frying pan with a little oil on a medium to high heat, add the lamb to the pan and sear until brown and caramelised.
STEP 5
Transfer the racks of lamb to a roasting tin and place in the oven for about 12 minutes for medium, basting with the glaze from time to time. 16 to 18 minutes for well done.
Allow the racks to rest in a warmer for 10 minutes.
To serve, scatter some rocket on a serving board or platter, arrange the lamb on top and serve with yoghurt salsa, baby potatoes and a salad, garnishing with the remaining herbs.
