Prep: 30 mins | Cook: 18 mins | Serves: 8
2 x Quality Mark 8 bone lamb racks, trimmed of any silver skin
oil for rubbing
Smoked paprika mayonnaise
3 egg yolks
1 teaspoon Dijon mustard
1 cup olive oil
lemon juice, to taste
1 teaspoon good quality smoked paprika (we used bittersweet smoked paprika)
1 punnet watercress micro greens
Smoked paprika mayonnaise
Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.
Heat a barbecue plate until hot.
Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.
Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens. If wished, sprinkle with smoked paprika.
Gastronomically speaking, it can be a confusing time of year. Longer days and slightly balmier temperatures tell us salad season is near. But the fact we still need our jumpers and coats leaves us equally in want of warming comfort foods. Enter the warm salad: A happy medium between crisp freshness and hearty wholesomeness.
Warm salads help administer your 5+ a day, with that comforting temperature we can’t help but crave in cooler times. Here’s some ideas for creating your own colourful, all-season salads.
LAMB AND ROAST VEGETABLES: Healthy and hearty is covered with a Greek-inspired blend of pan-fried lamb and oven roasted pumpkin, onion, and beetroot, all seasoned with cumin, chilli, and cinnamon. Add crumbed cauliflower (pan cooked for a quick 5 minutes) and pistachio, walnuts, linseed, mint leaves, and a tangy tahini dressing.
ROAST PUMPKIN AND PEPITA: Reduce your food waste by roasting pumpkin seed pods alongside the flesh from the same vegetable. Wash and pat the seeds dry, and roast for about half the time as you do the flesh. Drizzle the finished results with honey, apple cider vinegar and top with labneh or feta, and refreshing mint.
BUCKWHEAT AND BEETROOT: This salad (pictured) is an easy combo of roast beetroot, sautéed mushrooms, and onion, all mixed with cooked buckwheat and topped with fresh herbs and roughly chopped, lightly toasted hazelnuts. Sprinkle with feta, or add some fried haloumi, and finish with a chef’s kiss.