Chargrilled Lamb Rack with English Pea, Goat's Cheese and Mint Salad
- 6 new season lamb racks 325 gm each
- 1 tbsp sumac
- 1 tbsp thyme finely chopped
- 3 tbsp extra virgin olive oil
English Pea and Goats Cheese Salad
- 2 medium size fennel bulbs
- 1 lemon juiced
- ½ cup shelled English peas
- 150gm crumbled goat’s cheese
- 3 tsp peanut oil
- 12 mint leaves
- 4 tbsp almond oil
- 2 tbsp grapeseed oil
- 1 tsp clear thyme honey
- 2 tsp muscatel vinegar
Remove the outer layer of the fennel and slice thinly to a thickness of 1mm. Place in ice water with the juice of one lemon.
For the dressing whisk together almond oil, grape seed oil and honey with muscatel vinegar, season to taste.
Cook the peas in boiling salted water and refresh in ice water, drain and set to one side. Crumble the goat’s cheese into ½ cm nuggets.
To serve, heat a little olive oil in a fry pan over a medium to high heat. Season lamb with salt and freshly milled black pepper, rub with sumac and chopped thyme. Cook for about 3 minutes on one side and place in the oven for a further 4 minutes. Remove lamb from oven and rest for 6 to 8 minutes.
For the salad: Drain the fennel and toss together with peas, goat’s cheese, mint and the dressing, season to taste.
Place a pile of salad in the middle of each plate, cut the lamb into cutlets and arrange in the front of the fennel salad. Splash over the remaining dressing.
Suggested Wines To Go With Today's Recipe
Cabernet/Merlot or Merlot:
Clearview Cape Kidnappers 2005
Hardys Nottage Hill Merlot 2003
Lime Rock Merlot 2005
Bannock Brae Estate 2005 (Goldfields)
St Clair Omaka Reserve 2005