Mint-crusted lamb rack with olive salad

Name: Mint-crusted lamb rack with olive salad
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tbsp Dijon mustard; ¾ cup dried breadcrumbs; ¼ cup finely chopped mint; ¼ cup finely grated pecorino, plus extra to serve; 3 tbsp extra virgin olive oil; 1.2kg lamb rack, trimmed; ½ cup green Sicilian pitted olives, chopped; 1½ cups mixed lettuce leaves; 2 green tomatoes, quartered; 1 green chilli, thinly sliced; 1 cup mint leaves, extra; ¼ cup buttermilk; 1 tbsp lemon juice; 1 tbsp honey

Jessica Brook

November 17, 2023

Pecorino and Sicilian olives add a touch of Italian to this lamb roast. James Moffatt

easyTime:30 mins - 1 hourServes:4

Lighten up your roast lamb with a fresh salad in place of the usual veg.

Ingredients

2 tbsp Dijon mustard
¾ cup dried breadcrumbs
¼ cup finely chopped mint
¼ cup finely grated pecorino, plus extra to serve
3 tbsp extra virgin olive oil
1.2kg lamb rack, trimmed
½ cup green Sicilian pitted olives, chopped
1½ cups mixed lettuce leaves
2 green tomatoes, quartered
1 green chilli, thinly sliced
1 cup mint leaves, extra
¼ cup buttermilk
1 tbsp lemon juice
1 tbsp honey

Method

Step 1
Preheat the oven to 220C (200C fan-forced) and line a baking tray with baking paper. Combine the mustard, breadcrumbs, mint, pecorino and 1 tablespoon of the oil in a small bowl. Season with salt and pepper and press the mixture onto the lamb, then place the meat on the prepared tray.
Step 2
Place in the oven and roast for 30 minutes, for medium-rare.
Step 3
Meanwhile, place the olives, lettuce, tomatoes, chilli and extra mint in a bowl. In a separate bowl, whisk together the buttermilk, lemon juice, honey and remaining 2 tablespoons of oil.
Step 4
Serve the lamb with salad, dressing and extra pecorino.

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