Name: Stuffed lamb rack with baby tomato salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Stuffed lamb rack; 180 gram tub, marinated feta, drained; 2 tablespoon sun-dried tomatoes, finely chopped; 2 4-point lamb racks, frenched; 1 tablespoon olive oil; 2 teaspoon rosemary, finely chopped; 1 bunch asparagus, ends trimmed, blanched; Salsa; 1 tablespoon extra-virgin olive oil; 1 eschalot, finely chopped; 1 clove garlic, finely chopped; 250 gram mixed heirloom cherry tomatoes, halved (quartered if large); 2 tablespoon ligurian olives; small basil leaves, picked; balsamic vinegar, to drizzle

Stuffed lamb rack with baby tomato salsa

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Serves 2

Prep

20M

Cook

30M

Total

50M

Ingredients

Stuffed lamb rack

180 gram tub, marinated feta, drained

2 tablespoon sun-dried tomatoes, finely chopped

2 4-point lamb racks, frenched

1 tablespoon olive oil

2 teaspoon rosemary, finely chopped

1 bunch asparagus, ends trimmed, blanched

Salsa

1 tablespoon extra-virgin olive oil

1 eschalot, finely chopped

1 clove garlic, finely chopped

250 gram mixed heirloom cherry tomatoes, halved (quartered if large)

2 tablespoon ligurian olives

small basil leaves, picked

balsamic vinegar, to drizzle

Method

1.Preheat oven to hot, 200°C. Line a small roasting dish with baking paper.

2.In a small bowl, combine feta and sun-dried tomatoes.

3.Cut a 3cm-deep pocket along top of each rack, just above cutlet bones. Using your fingers, insert feta mixture. Tie with string between each bone to secure.

4.Arrange racks upright in pan, interlocking bones. Brush with combined oil and rosemary. Season to taste. Bake racks 25-30 minutes for medium. Cover loosely with foil and rest 10 minutes.

5.Meanwhile, to make salsa, heat oil in a large frying pan on medium. Saute eschalot and garlic 1-2 minutes, until tender. Add tomatoes and olives. Cook 1 minute.

6.Carve lamb between bones into 2-point chops and remove string. Scatter basil over and drizzle with a little balsamic. Serve with warm salsa. Accompany with asparagus.

Ligurian olives are named after the Italian region of Liguria and are small, with a delicate, slightly sweet flavour. If not available, slice the cheeks from other olives.
Note

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