Roast Rack of Lamb with Pistounade

Cook Time 40 minutes

Servings 2-4

Ingredients

2 racks of lamb, each with 4 chops

Salt and freshly ground black pepper

1 garlic clove, finely chopped

2 tbsp olive oil

2 tsp Dijon mustard

1 tbsp finely chopped lemon thyme

1 tsp finely chopped rosemary

4 tbsp fresh breadcrumbs

2 generous tbsp of pistounade

1 cup of watercress leaves, to serve

Pistounade

150g pitted green olives 

2 tbsp toasted pinenuts 

3 garlic cloves 

1 cup basil leaves

2 tbsp olive oil

a pinch of cayenne pepper

Freshly ground black pepper

Method

For the Pistounade, in a food processor blend olives, pinenuts, garlic, basil and olive oil to almost a paste. Season with cayenne and back pepper. Transfer to a jar, cover with a lid and refrigerate until required. 

Preheat oven to 220°C. Using a sharp knife, trim the lamb of all visible fat.

In a small bowl, place garlic, olive oil, mustard and finely chopped thyme and rosemary. Add bread crumbs, a little salt and pepper and mix very well to almost form a paste.

Press the bread crumb paste onto the lamb, then place the racks in a roasting dish and roast in the preheated oven for about 15-20 minutes.

Cover the meat with foil and allow it to rest for about 10 minutes.

Carve the racks, place the cutlets on two warm plates and serve with a little pistounade and a bouquet of watercress.