Spring Wicklow Lamb with Panzanella Salad

Wed, 19 August 2020

Chef: Gareth Mullins

Ingredients:

• 12 best end lamb rack cutlets
• 2 springs of rosemary
• 1 clove of garlic
• 50mls olive oil

Panzanella salad ingredients:

• 200g stale ciabatta loaf
• 600g mixed ripe tomatoes
• 2 tablespoons capers
• 1 small red onion chopped
• 200g peeled red peppers
• 8 anchovies finely chopped (optional)
• 2 tablespoons red wine vinegar
• 8 tablespoons extra virgin olive oil
• 3 sprigs fresh basil
• Sea salt and black pepper for seasoning

Method:

• Cut the ciabatta into 1 inch squares, place on tray and into an oven at 100C for 20 minutes to dry out
• Chop tomatoes into bite-size pieces, place into a bowl and season with salt and pepper
• Roughly chop the capers and add to the bowl along with the peppers, red onions, died 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
• Place the lamb 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 with salt and pepper
• Place the lamb in the smoking hot pan and sear for 2 minutes on each side until golden brown and roasted. Place onto a tray.
• When the lamb is seared, place in a pre-heated oven at 180C and roast for 4-6 minutes for medium. Allow to rest for 3 minutes before serving.