- 0:20 Prep
- 0:40 Cook
- 4 Servings
- Advanced
Keep fuss to a minimum with this simple idea that has a wow factor.
Ingredients
- 20 pitted kalamata olives
- 1/4 cup rosemary leaves
- 1/3 cup (80ml) olive oil
- 2 x 4-cutlet lamb racks, French-trimmed
- 400g can chickpeas, drained, rinsed
- 250g punnet cherry tomatoes, quartered
- 1 Lebanese cucumber, peeled, seeds removed, chopped
- 1 cup mint leaves
- 1 cup basil leaves
- Juice of 1 lemon
- 150g Persian (marinated) feta (see note), drained, crumbled
Method
- Step 1Preheat the oven to 200°C.
- Step 2Mix olives, rosemary and 2 tablespoons of the oil in a food processor to form a thick paste.
- Step 3Heat 1 tablespoon of the oil in a frypan over medium-high heat. Season lamb with salt and pepper and cook racks, one at a time, for 3-4 minutes until browned all over.
- Step 4Cool slightly, then press the paste onto the meaty side of the lamb. Place in a roasting pan and roast for 20 minutes for medium-rare (or until done to your liking), then cover loosely with foil and set aside to rest while you make the salad.
- Step 5Place chickpeas, tomato, cucumber, mint and basil in a bowl. In a separate bowl, combine the remaining 1 tablespoon oil with the lemon juice, season with salt and pepper and use to dress the salad. Scatter the salad with the cheese. Halve each lamb rack, then serve with the salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2917 kj
Energy
55g
Fat Total
20g
Saturated Fat
6g
Fibre
35g
Protein
104mg
Cholesterol
843.63mg
Sodium
3g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Persian (marinated) feta is available from delis and selected supermarkets.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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