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