INGREDIENTS
· 4 Ovation Lamb racks
· sea salt
· lemon zest
· olive oil
· 1 clove garlic
· 2 shallots
· pine nuts (a handful)
· 100g semi dried tomatoes
· 100g pitted olives
· lemon juice
· variety garden herbs
· lettuce leaves
· 50g feta cheese
METHOD
Season Ovation Lamb racks with sea salt and lemon zest, coat with olive oil and lightly score the fat side with a knife. Place on a hot barbecue and cook for 5 minutes on both sides for rare, or 8 – 9 minutes for medium rare.
To make green salad: add garlic, shallots and olive oil to a cold pan and cook until lightly caramelised. Add a handful of pine nuts, semi dried tomatoes, olives and lemon juice.
Place a variety of garden herbs and lettuce leaves in a bowl then add feta cheese, followed by pine nut mixture. Toss well.
Remove lamb from barbecue and allow to rest 1/3 of the time that it has been cooked.
To serve: place a bed of salad on a platter and arrange lamb racks on top.