Roast lamb rack with spring greens and goat's cheese
100 gm breadcrumbs from sourdough bread
1 tbsp olive oil
1 kg broad beans, podded (about 2.2kg unpodded)
4 lamb racks (4 cutlets per rack), French-trimmed
25 gm butter, coarsely chopped
4 thyme sprigs
250 ml chicken stock
1 bunch shallots, trimmed and cut into 10cm lengths
150 gm soft Margaret River goat’s cheese
To serve: extra-virgin olive oil and finely grated fresh horseradish (optional)
1. Preheat oven to 220C. Combine breadcrumbs and olive oil in a bowl, mix to coat evenly then spread on an oven tray. Bake for 5-7 minutes or until golden and toasted, stirring occasionally. Cool to room temperature.
2. Meanwhile, blanch broad beans until just tender (1 minute), refresh, peel and set aside.
3. Heat a large frying pan over medium-high heat. Season lamb racks, cook fat-side down turning occasionally, until golden (3-4 minutes). Add butter and thyme and cook for another minute, spooning butter over lamb. Transfer to an oven tray and roast until cooked to your liking. For medium rare, this is 8-10 minutes. Allow to rest in a wamr place for 10 minutes, then carve into cutlets.
4. Meanwhile, bring chicken stock to the boil in a frying pan, add shallots and simmer until bright green (2-3 minutes), add broad beans and cook until warmed through (1 minute). Season to taste. Remove with a slotted spoon and divide among serving plates. Arrange cutlets on top and scatter with breadcrumbs. Top with goat’s cheese, drizzle with extra-virgin olive oil and serve scattered with horseradish.
Notes: If you don't feel like peeling broad beans, frozen peas work just as well. We have also been known to throw in a few fresh snowpeas or snap peas.
Image and recipe credit: Gourmet Traveller