Serves 4
2 garlic cloves, crushed
2 tbsp olive oil
1 lemon, zest and juice
8 spring lamb cutlets
Rocket Oil
100g rocket leaves
4 tbsp olive oil
Warm Salad
4 green zucchini, thickly sliced
on the diagonal
2 tbsp olive oil
100g rocket leaves, extra
100g cow’s feta, torn into cubes
½ cup slivered almonds, toasted 2 bunches broccolini, cut in half, blanched
1 cup snow peas, blanched
¼ cup dried cranberries
Mix garlic, olive oil, lemon zest and juice together in a non-reactive bowl. Add lamb and marinate for 1-2 hours.
Meanwhile, to make rocket oil, drop rocket into a pot of lightly salted boiling water. Remove immediately. Refresh under cold water. Blitz rocket and oil together until smooth.
Preheat oven to 180°C. Place zucchini on an oven tray, drizzle with oil. Season. Cook in top of oven for 10 minutes, or until it starts to colour.
Meanwhile, heat a griddle pan. Remove lamb from marinade; season. Cook lamb; turn once golden and continue until cooked to your liking.
Arrange zucchini on plates with remaining salad ingredients. Top with lamb and drizzle with rocket oil to serve.