4 three-rib racks of lamb
3/4 cup fresh herb leaves, roughly chopped (we used flat-leaf parsley, oregano and chives)
sea salt flakes and freshly ground black pepper
2 small radicchio, trimmed, leaves removed
2 small Beurre Bosc pears, quartered, cored, cut into thin wedges
90g packet King Island Roaring Forties Blue cheese, crumbled
1/4 cup (30g) roasted hazelnuts, roughly chopped
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp honey
1. Preheat oven to 200C. Using a sharp knife, make a small pocket against the rack bones, taking care not to cut right through. Put herbs into pockets. Secure between racks with kitchen twine. Season with salt and pepper. Put racks in a shallow ovenproof dish. Bake for 20-25 minutes until medium-rare or cooked to your liking.
2. Combine radicchio, pear, cheese and hazelnuts in a large bowl or platter. To make dressing, whisk oil, vinegar and honey in a jug. Add dressing just before serving.