Lamb Rack filled with Fetta, Dates & Mint

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• Serves: 4
• Preparation Time: 15 mins
• Cooking Time: 20 mins

Lamb Rack filled with fetta, dates & mint, baked and served on a rocket, walnut & caper salad with a dijon mustard vinaigrette

Ingredients

Method

Lamb Rack

1. In a bowl mix the danish fetta, shredded mint & sliced dates.
2. With a paring knife, place an incision width ways through the lamb rack making a hole the size of your index finger but not going the entire way through then fill with the fetta mix.
3. In a non-stick pan heat a teaspoon of oil then seal the lamb rack on both sides until brown then finish in the oven on 190 degrees for approximately 16 minutes for medium rare. Pull out and cover with foil then let it rest for 5 minutes before cutting and serving.
4. Whilst the lamb is resting, mix together the rocket, roasted walnuts, baby capers & then dress with the vinaigrette & season with salt.
5. Serve the salad in the middle of the plate followed by three cutlets around, garnish with a wedge of lemon & sprig of mint

Dijon Mustard Vinaigrette

1. Whisk the dijon mustard, honey, white vinegar and olive oil in a bowl and add salt and pepper to taste.