Spring Lamb Racks with Warm Pea Salad

By Dixie Elliott

Spring Lamb Racks with Warm Pea Salad
This delicate dish is a celebration of spring flavours.

Serves 4

2 tbsp olive oil

1 large lemon, finely grated rind

and ¼ cup juice

2 tbsp capers, rinsed, finely chopped

⅓ cup dill sprigs, finely chopped

4 x 3–4 lamb cutlet racks

salt and pepper, to season

150g snow peas, trimmed

150g sugar snap peas, trimmed

1 cup peas, podded

50g persian marinated fetta, crumbled

2 tbsp extra-virgin olive oil

¼ cup dill sprigs (extra), finely chopped

1 Combine oil, lemon rind and juice, capers and dill in a glass bowl. Add lamb cutlet racks, turning to coat with marinade. Cover and refrigerate for 20 minutes.

2 Preheat oven to 200C. Interlock 
lamb rack bones in a shallow ceramic dish. Season lamb with salt and pepper. 
Bake for 20–25 minutes for medium-rare, or cook to your liking.

3 Meanwhile, to make pea salad, bring a saucepan of water to the boil. Add snow peas, sugar snap peas and podded peas. Cook for 2 minutes or until bright green and just tender. Drain. Toss through fetta.

4 Arrange lamb cutlets on pea salad. Combine extra-virgin oil and dill (extra). Drizzle over lamb and serve.


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