Spring Wicklow lamb rack cutlets

Thu, 31 May 2018

Ingredients

12 best end lamb rack cutlets

2 sprigs rosemary

1 clove garlic

50mls olive oil

 

Pansanella salad

200g stale ciabatta loaf

600g mixed ripe tomatoes

2 table spoon capers

1 small red onion chopped

200g peeled red peppers

8 anchovies finely chopped (optional)

2 table spoons Red wine vinegar

8 table spoons extra virgin olive oil

3 spring fresh basil 

Sea salt and black pepper for seasoning

 

 

Method for salad

• Cut the ciabatta into 1 Inch squares, place on a tray and place into 100 degree oven for 20 minutes to dry out
• Chop the tomatoes into bite size pieces and place in a bowl, season with salt and pepper
• Roughly chop the capers and add to the bowl along with the peppers, red onions, dried ciabatta and anchovies
• Add the red wine vinegar and olive oil and toss well
• Add the torn basil and toss for the last time, check the seasoning by tasting

 

Lamb cutlets

Place the cutlets in a clean bowl, add the olive oil, rosemary and garlic to the bowl  and marinade in the fridge for a couple of hours or overnight if you have time

To cook the lamb place a heavy based pan on the stove on a high heat. Season the lamb with salt and pepper. Place in the smoking hot pan and sear for 2 minutes on each side until golden brown and roasted. Place on to a tray. When a the lamb is seared place in a pre-heated oven at 180 degrees and roast for 4- 6 minutes for medium, allow to rest for 3 minutes before serving  

 

Chef tip

Get the butcher to cut the cutlets for you, I like the ones from the ‘best end’ of the rack but would also work with gigot or leg chops

Make sure you get the fat of the lamb crisp as you sear them as this is where the delicious lamb flavour is achieved