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Olive-crusted lamb racks with chickpea salad
Olive-crusted lamb racks with chickpea salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Create a stunning dish with minimal effort.
Ingredients:
  • 20 pitted kalamata olives
  • 62.50 ml rosemary leaves
  • 80ml olive oil
  • 2 x 4-cutlet lamb racks, French-trimmed
  • 400g can chickpeas, drained, rinsed
  • 250g punnet cherry tomatoes, quartered
  • 1 Lebanese cucumber, peeled, seeds removed, chopped
  • 250.00 ml mint leaves
  • 250.00 ml basil leaves
  • Juice of 1 lemon
  • 150g Persian (marinated) feta (see note), drained, crumbled
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Combine olives, fresh rosemary, and 2 tablespoons of olive oil in a food processor until a thick paste forms.
  • In a frypan over medium-high heat, heat 1 tablespoon of oil. Season the lamb with salt and pepper, then sear each rack individually for 3-4 minutes until they are nicely browned all over.
  • Allow the paste to slightly cool before spreading it onto the meaty side of the lamb. Transfer the lamb to a roasting pan and roast for 20 minutes for medium-rare (or until desired doneness). After cooking, loosely cover with foil and set aside to rest as you prepare the salad.
  • Combine chickpeas, tomato, cucumber, mint, and basil in a bowl. In another bowl, mix the remaining 1 tablespoon of oil with lemon juice, salt, and pepper for dressing. Drizzle the salad with the dressing and sprinkle with cheese. Serve the lamb racks alongside the salad.

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