Lamb Rack with Warm Bean and Tomato Salad
- 2 racks - seasoned and oiled
- 200 g fresh beans sliced on angle
- 100 g asparagus sliced on angle
- 1 cup peas
- 15 cherry tomatoes quartered
- 4 sundried tomatoes sliced thinly
- 1/2 cup pine nuts toasted until golden
- 1 cup rocket
- 1/2 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp pesto
- Pepper to taste
- Salt to taste
Pre heat oven to 180°C. Heat a large pan on high and add a little oil. Sear the outside of the lamb racks to get a nice golden crust, then place into the oven and cook for 15-20 minutes or to your liking. Remove and rest, before cutting into portions
Meanwhile, heat a pot of water on high. When boiling add some salt and throw in the beans, wait for about a minute them throw in the asparagus. Wait another minute then throw in the peas.
When the peas are cooked through but still retain their vibrant colour, remove from heat, drain and place into a bowl with the remaining salad ingredients.
To make the pesto dressing, combine all dressing ingredients in a bowl. Mix well. Season the salad, drizzle with the pesto dressing and combine gently.
Serve topped with lamb.