Slice the lamb racks into individual cutlets for a quick cook over a hot grill. Combine a zesty lemony and herb mix with yoghurt for a sauce to serve with fresh fennel and any Spring peas or bean you’d like to include. 

serves  4 

2 x 300g lamb racks (3 to 4 cutlets in each rack)

½ bunch mint leaves

⅓ bunch chervil leaves( or ¼ bunch flat-leaf parsley leaves)

1 green spring onion, chopped

¼ cup (60ml) extra virgin olive oil

juice and finely grated zest of a lemon

sea salt

freshly ground pepper

300ml Greek natural yoghurt

1 large fennel bulb, sliced thinly using a mandolin, reserve fronds

½ cup double podded blanched broadbeans, (need about 500g whole pods), optional

½ cup blanched peas , optional

Preheat a cast iron grill plate of barbecue grill over a high heat to 220°C.

To prepare cutlets, place lamb with bone rack facing up.  Slice in between bones into three or four cutlet, depending on number in each rack piece.   Keep the fat layer on, to retain moisture and add flavour during cooking.  The fat can be removed after cooking.

Season the lamb cutlets with salt and ground pepper.   Lightly brush cutlets with oil and place on preheated grill. Cook 1½ minutes each side for medium-rare, or 2 minutes each side for medium.  Transfer to a plate and rest for 5 minutes.  The fat layer is easily removed at this stage.

To make the sauce, blend the herbs, oil, lemon juice, and zest in a food processor until combine and a green sauce forms.   Fold through 2 tablespoons of the herb mixture into the yoghurt.  Spread a third of the yoghurt mixture over centre of a serving platter.   Stir the remaining herb sauce through the remaining yoghurt mixture, to make a sauce of runny cream consistency. 

Spread a layer of half the fennel, peas and broadbeans  over the prepared platter.  Place the cutlets on top and scatter over remaining fennel, peas and broad beans, if using.  Pluck fennel fronds over the top to garnish.   

Serve with herbed yoghurt alongside.

 Fiona Hammond © November 2019