Lighten up your roast lamb with a fresh salad in place of the usual veg.
2 tbsp Dijon mustard
¾ cup dried breadcrumbs
¼ cup finely chopped mint
¼ cup finely grated pecorino,plus extra to serve
3 tbsp extra virgin olive oil
1.2kg lamb rack,trimmed
½ cup green Sicilian pitted olives,chopped
1½ cups mixed lettuce leaves
2 green tomatoes,quartered
1 green chilli,thinly sliced
1 cup mint leaves,extra
¼ cup buttermilk
1 tbsp lemon juice
1 tbsp honey
Preheat the oven to 220C (200C fan-forced) and line a baking tray with baking paper. Combine the mustard,breadcrumbs,mint,pecorino and 1 tablespoon of the oil in a small bowl. Season with salt and pepper and press the mixture onto the lamb,then place the meat on the prepared tray.
Place in the oven and roast for 30 minutes,for medium-rare.
Meanwhile,place the olives,lettuce,tomatoes,chilli and extra mint in a bowl. In a separate bowl,whisk together the buttermilk,lemon juice,honey and remaining 2 tablespoons of oil.
Serve the lamb with salad,dressing and extra pecorino.
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