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Lamb racks with green olive dressing on a potato blini
Lamb racks with green olive dressing on a potato blini
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Elevate your dinner with this gourmet restaurant-quality meal.
Ingredients:
  • 150ml extra virgin olive oil
  • 2 lamb racks with 8 cutlets each, French-trimmed
  • 1 bunch Dutch (baby) carrots, peeled, halved lengthwise
  • 20g butter, to cook blinis
  • 100g Sicilian green olives, pitted, chopped
  • 1 spring onion, finely chopped
  • 40.00 ml red wine vinegar
  • 250.00 ml finely chopped flat-leaf parsley
  • 600g unpeeled desiree potatoes, scrubbed
  • 40.00 ml plain flour
  • 40g (1/2 cup) grated pecorino
  • 1 egg
  • 1 egg yolk
Instructions:
  • Boil potatoes in a large saucepan until tender. Drain, peel, and either rice or mash while hot. Stir in the remaining ingredients and season to combine.
  • Preheat oven to 200°C. Brown lamb in a hot frying pan, then transfer to a roasting pan with carrots. Roast for 15 minutes after drizzling with oil. Let the lamb rest for 10 minutes before carving.
  • Heat some butter in a nonstick pan over medium heat. Pour in a scant 1/4 cup of batter and flatten into an 11cm pancake. Cook each side for 1 minute until golden. Keep warm and repeat with the rest of the batter to make 6 blinis.
  • Mix olives, onion, vinegar, parsley, and 125ml (1/2 cup) oil together, then season to taste.
  • Place the blinis on plates, layer with carrots, top with carved lamb cutlets, and drizzle with dressing before serving.

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