Tastes Like Home x Catherine Fulvio - Rack of Lamb with Yoghurt Salsa & a Heirloom Tomato Salad with Peach Dressing

Tastes Like Home x Catherine Fulvio – Rack of Lamb with Yoghurt Salsa & a Heirloom Tomato Salad with Peach Dressing

Ballyknocken letter B

Serves 4

3 x 4 cutlets racks of lamb, (allow 3 cutlets per person)

 

  •  For the marinade
  • 2 tbsp chopped parsley
  • 4 cloves garlic, chopped finely
  • 3 tsp Dijon mustard
  • 100ml olive oil
  • 2 tbsp honey
  • 1 lemon zest only
  • Salt and freshly ground black pepper

 For the salsa

  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 75ml olive oil
  • 1⁄2 cucumber, deseeded, diced and drained of excess juice
  • 1 small red onion, diced
  • 1 large (or 2 small) tomatoes, desseded and skinned, diced
  • 1 tbsp lemon juice
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 500g Greek natural yoghurt
  • Rocket and sprigs of flat leaf parsley and coriander, to garnish Baby potatoes, to serve

 To prepare the marinade, mix the parsley, garlic, mustard, oil, honey, salt, pepper and lemon zest in a bowl. Then spread over the racks of lamb. Refrigerate for an hour at least for the flavours to infuse.
To make the salsa, separately blitz 1 tbsp chopped coriander, 1 tbsp chopped parsley, 1 tbsp chopped mint and the olive oil and set aside Then combine all other ingredients, season to taste and put in a serving bowl. Drizzle the flavoured oil over the top and set aside.

 To finish the lamb, preheat oven to 200C/fan 180C/gas 6. Then heat a large frying pan with a little oil on a medium to high heat, add the lamb to the pan and sear until brown and caramelised. Transfer the racks of lamb to a roasting tin and place in the oven for about 12 minutes for medium, basting with the glaze from time to time. 16 to 18 minutes for well done. Allow the racks to rest in a warmer for 10 minutes.
To serve, scatter some rocket on a serving board or platter, arrange the lamb on top and serve with yoghurt salsa, baby potatoes and a salad, garnishing with the remaining herbs.

 

Heirloom Tomato Salad with Peach Dressing

 

Serves 4-6

  • 1kg assorted heirloom tomatoes – cherry and beefsteak
  • 1 medium red onion, thinly sliced
  • 1 cucumber, partially skinned and seeds removed
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp basil or coriander, torn
  • 2 tsp mint, chopped
  • 100g hard goat’s cheese, crumbled / shaved
  • 2 tbsp baby capers
  • Salt and pepper to season

 For the peach salad dressing

  • 1 large ripe peach, peeled, stoned and chopped
  • 100ml extra virgin olive oil
  • 50ml cider vinegar
  • 1 tsp honey (to taste)
  • 1 tsp parsley and mint
  • Salt and pepper to season

 For the salad: Soak the red onion in hot water for about 5 minutes, then remove and pat dry. Slice the beefsteak tomatoes and halve the cherry tomatoes. Slice the cucumber.

 To make the peach dressing: blitz together all ingredients and check for seasoning, adjusting as necessary.
To serve: arrange the tomatoes, onion and cucumber on a large serving platter. Scatter over the herbs, capers and crumbled cheese. Drizzle some of the dressing over and serve with the remaining dressing on the side.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map