GRILLED RACK OF LAMB
Serves two
- 6 EMH rack of lamb cutlets
- salt
- freshly ground black pepper
salad:
- 1 small red onion
- half a long cucumber
- a couple of medium tomatoes
- a handful of Kalamata olives with stones
- 100 g feta cheese
- salt
- pepper
- 1 tsp dried oregano
- cold-pressed olive oil
- red wine vinegar
To make the salad, peel the onion and slice thinly. Drizzle a little olive oil and red wine vinegar into the bottom of a salad bowl, season lightly with salt and pepper and mix well. Add the onion and oregano, stir through. Cut the cucumber and tomatoes into your preferred sizes, pit the olives. Add to the bowl, mix everything together and crumble the feta on top.
Heat a griddle pan and grill the lamb cutlets for 2-4 minutes per side. The fat should be rendered and the cutlets nicely browned on the outside but still pink inside. Season with salt and pepper and serve immediately with the salad.
WILD GARLIC LAMB
Serves four
- 8 bone-in EMH rack of lamb cutlets
- 150 g wild garlic
- 50 ml cold-pressed olive oil
- salt
- freshly ground black pepper
salad:
- 400 g broccoli
- 200 g frozen peas
- Parmesan cheese
- juice of 1/2 lemon
- cold-pressed olive oil
- chilli flakes
Season the lamb cutlets with salt and pepper. Blend the wild garlic and oil into a paste using a stick blender and spread evenly over the meat. Refrigerate for at least 6 hours to marinate, preferably overnight. Remove the meat from the fridge 30 minutes before cooking, wipe off the excess marinade and cook on a hot grill for about 3-4 minutes per side.
For the salad, cook the broccoli florets in salted water for a few minutes, add the peas, bring back to the boil and drain immediately. Drizzle with olive oil and lemon juice, stir through. Then add chilli flakes and Parmesan shavings, and serve with the lamb cutlets.
