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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.