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

Sandwich with Barbecued Lamb, Watermelon and Tzatziki

After yesterday’s barbecue, we still had most of a barbecued leg of lamb left over. And I decided to slice it up and put it into white bun with some salad, cucumber and watermelon and toped the filling with some tzatziki. And it was a very good decision. I think you can use any lamb - grilled, fried or baked.

For 1 sandwich:
50 g. Lamb (grilled, barbecued, baked)
1 white bun or 2 slices of sandwiches bread,
few arugula or spinach leaves,
about 30 gr. of watermelon pulp,
couple rings of red onion,
4 cm piece of cucumber,
2 tbsp Tzatziki (or you can mix 2 tbsp natural yogurt with 1 small garlic clove)

Put the arugula leaves, sliced lamb, cucumber, onion and watermelon on the half of the bun and top with Tzatziki. Cover with bun top and serve immediately.



Enjoy!

Barbecue Lamb Salad with cucumber, capsicum and orange dressing

Barbecue Lamb Salad with cucumber, capsicum and orange dressing is a refreshing simple summer salad. You can make it with warm or cold barbecue lamb. 

Serves 4
500g lean lamb leg steaks, trimmed of excess fat (or you can use already cooked meat)

Marinade:
2 tablespoons wine vinegar
1/4 cup sweet sherry
1 tablespoon brown sugar
1/2 teaspoon dried rosemary leaves
3 teaspoon salt reduced Worcestershire or soya sauce

2 cups mixed salad leaves
1 Lebanese cucumber, sliced
1 yellow or red capsicum, slised
1/2 red salad onion, sliced

DRESSING
½ orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste

Trim any visible fat from lamb and place in a large dish. Combine marinade ingredients and pour over the lamb, turning to coat. Cover and refrigerate for at least 1 hour or overnight. Heat a barbecue, grill pan or non-stick fry pan to high. Remove lamb from marinade and cook to desired effect, for the most tender and moist cut its best still pink inside, about 3-4 minutes each side, depending on thickness.

Remove from heat and allow to sit for 10 minutes, covered loosely with foil. Slice thinly.

Arrange salad leaves in a bowl with the cucumber, capsicum and onion and top with sliced lamb. Shake together the dressing ingredients in a screw top jar and pour over the salad.



Enjoy!