Rack of Lamb Served on a Salad of Green Peas, Broad Beans, Feta, Mint and Chilli with Tzatziki Dressing
- 2 racks of lamb
- 2 tbsp olive oil
- black pepper
- NZ sea salt
- 500g baby green peas
- 500g broad beans
- 100g firm feta cheese
- 1-2 red chillis
- A handful coarsely chopped mint leaves
- Extra virgin olive oil
- ½ telegraph cucumber deseeded, cut in fine diced
- 1 cup greek yoghurt
- 1 clove garlic, crushed
- a handful coarsely chopped mint leaves
- greshly ground black pepper and NZ sea salt to taste
Preheat oven to 200º C. Trim lamb of any excess fat and make sure “frenched” bones are clean. Rub with oil, salt and black pepper, place in a small low sided ovenware dish and roast approximately 10 minutes for tender pink lamb. Let rest for an additional 10 minutes before serving.
In the meantime blanch peas, pour boiling water over broad beans and slip out of their leathery jackets to reveal a luminous green bean. Combine with finely chopped red chilli, sliced feta and mint. Drizzle generously with extra virgin olive oil.
To make sauce
Combine all ingredients together and season well with freshly ground black pepper and NZ sea salt.
Place a generous spoonful of salad on serving plate and top with 3 or 4 carved cutlets or lamb. Spoon over sauce, drizzle the plate with a little extra virgin olive oil and serve immediately.