Rack of Lamb with Crushed Broad Bean and Basil Salsa

, from Issue #62. November, 2015
Photography by Manja Wachsmuth.
Rack of Lamb with Crushed Broad Bean and Basil Salsa

Lamb and basil are perfect partners, along with the earthy flavour of broad beans and a garlicky mustard dressing.

Serves: 4


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


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.