Rack of Lamb

Ingredients

• 2 racks of lamb
• 2 tbsp olive oil
• black pepper
• sea salt

Method

Preheat oven to 200º C.  Trim lamb of any excess fat and make sure “frenched” bones are clean.  Rub with oil, salt and black pepper, place in a small low sided ovenware dish and roast approximately 10 minutes for tender pink lamb.  Let rest for an additional 10 minutes before serving.

To Serve

Place a generous spoonful of Salad of Green Peas, Broad Beans, Feta, Chilli and Mint with Tzatziki Dressing on serving plate and top with 3 or 4 carved cutlets or lamb. Spoon over sauce, drizzle the plate with a little extra virgin olive oil and serve immediately.

Wine Match

Syrah
Clearview Cape Kidnappers 2012

Bordeaux Blend
The Messenger 2010