2 x 8 cutlet racks of lamb
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
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.