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.