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Rack of lamb with broad bean salsa
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 4 x 300g racks of lamb (4 cutlets each) see note
  • 300g frozen broad beans
  • 60ml balsamic vinegar
  • 8.00 gm soft brown sugar
  • 4 shallots, finely chopped
  • 60g pitted kalamata olives, chopped
  • 2 tsp finely chopped fresh thyme
  • 1 garlic clove, crushed
  • 1 tsp grated lemon zest
  • 40g feta, crumbled
Instructions:
  • 1. Preheat your oven to 200°C. Season lamb racks with salt and pepper, then roast for 15-20 minutes for medium rare or to your desired doneness. Let it rest covered for 10 minutes before serving.
  • Bring a pot of water to a boil and quickly blanch broad beans for 2 minutes. Drain and shock in ice water, then peel off the outer skins.
  • Combine vinegar and sugar in a small saucepan over low heat, stirring until sugar dissolves. Bring to a boil and simmer for 2-3 minutes until slightly thickened. Transfer to a small jug and keep warm.
  • Combine broad beans, shallots, olives, thyme, garlic, and zest in a bowl. Drizzle with warm balsamic, season to taste, and toss well. Serve by placing lamb and salsa on plates, then sprinkle with feta.

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