Sunday roast recipe: Mint-crusted lamb rack with olive salad
Lighten up your roast lamb with a fresh salad in place of the usual roast veg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.
Ingredients
- 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
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