Roasted Lamb Rack with Mint & Cucumber Salsa & New Potato Salad

Ingredients

Mint & Cucumber Salsa

1 cup mint leaves, coarsely torn

2 small Lebanese cucumbers, diced (peeled if desired)

12 anchovy fillets

1 tablespoon caster sugar

2 tablespoons malt vinegar

sea salt

freshly ground black pepper



Potato Salad

500g baby potatoes, washed

sea salt

freshly ground black pepper

1 small red onion, finely sliced

150g cow?s milk feta

½ cup flat-leafed parsley leaves

¼ cup extra virgin olive oil



For the lamb

2 x 8-bone lamb racks, trimmed of any sinew

sea salt

freshly ground black pepper

2 tablespoons finely grated lemon zest

2 tablespoons finely chopped thyme or oregano leaves

2 tablespoons olive oil



Method

Mint & Cucumber Salsa

Combine all the ingredients and season with salt and black pepper to taste.



Potato Salad

Boil the potatoes in plenty of salted water until cooked through. Drain, peel and slice the potatoes. Place in a serving bowl with the remaining ingredients and serve warm.



For the lamb

Preheat the oven to 220°C. Rub the lamb well with all the remaining ingredients. Brown the lamb racks in a heavy-based frying pan then transfer to an oven dish and roast for around 15 minutes, or a little longer if the racks are large.



Rest the lamb in a warm place for at least 7 minutes. Carve the lamb into cutlets and serve with the potato salad and salsa. Serves 4