Lamb and basil are perfect partners, along with the earthy flavour of broad beans and a garlicky mustard dressing.
Serves: 4
INGREDIENTS
2 x 8 cutlet racks of lamb
olive oil
sea salt and ground pepper
Broad bean salsa
½ cup packed basil leaves
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
To serve
extra basil
lemon wedges
METHOD
Cut the racks into individual chops between the bones. Season with salt and pepper.
Heat a little olive oil in a sauté pan and cook the cutlets for 2-3 minutes each side or until done to your liking.
Salsa: Put all the ingredients except the broad beans in a food processor and process until finely chopped and bright green.
Put the broad beans in a shallow bowl and crush half of them with a fork. Add the salsa mixture and combine.
To serve: Place the cutlets on a serving plate and top with some of the salsa, serving the rest separately. Garnish with extra basil if desired and lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeAlmond and Parsley Crusted Rack of Lamb
Article by Claire Aldous
RecipeRack of Lamb with Red Wine and Balsamic Sauce
Article by Claire Aldous
RecipeRack of Lamb, Mint Barnaise and Braised Peas and Lettuce
Article by Claire Aldous
RecipeBaby Rack of Lamb with Indian Spices, Yoghurt Chutney and Spiced Basmati Rice
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!