HERB CRUSTED RACK OF LAMB WITH A POTATO, COURGETTE AND FETA SALAD
Serves 4, Prep time: 20 minutes, Cooking time: 45 minutes.
Ingredients:
Rack of lamb
5 Garlic cloves
½ Tbs Aleppo chilli flakes
1 Tsp Sumac
1 tbs Rosemary
1 tbs Dried mint
1 White onion
1 Tin of cannellini beans, drained
5 New potatoes
1 Courgette
200g Feta
1 Lemon
Small handful of parsley, finely chopped
Salt and Pepper
10 Tbs Extra Virgin Olive Oil
Method:
Herb crusted lamb
1. Pre-heat the oven to 200 degrees Celsius.
2. Blend 4 garlic cloves, Aleppo chilli flakes, rosemary, dried mint, salt and pepper until you have a fine breadcrumb texture.
3. Mix 4tbs of olive oil into the spice and herb mix.
4. Score the rack of lamb so it has a diamond pattern on the fat.
5. Thoroughly rub the spice and herb mix into the rack of lamb.
6. Place in the preheated oven for 20-25 mins.
Salad recipe
1. Chop the potatoes into slices and parboil them for around 7 minutes until softened.
2. Slice the courgette into long strips.
3. Cut the onion into wedges.
4. In a griddle pan, heat up some olive oil and fry the potatoes, courgette and onion until they have softened and have browned on both sides.
5. Place all these ingredients on the serving platter.
6. Slice the rack of lamb by cutting it in between each bone. Place the slices on top of the vegetables.
7. Crumble on the feta.
8. To make the dressing, place 6 tbs olive oil, the parsley, sumac, 1 crushed garlic clove, half a lemons juice, salt and pepper. Adjust to taste.
9. Drizzle the dressing and grate a little lemon zest all over the meat and salad.