Lamb Rack with Warm Bean and Tomato Salad

Ingredients
- 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
Method
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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
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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.
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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.
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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.
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Serve topped with lamb.