Lamb Rack with Roasted Green Olive Potatoes & Spring Vegetable Salad - Foodland

Ingredients

• 1 lamb rack (8 point)
• 500g baby potatoes, cut into 2cm cubes
• ½ cup pitted Sicilian olives
• ¼ cup olive oil
• ½ cup chicken stock
• Mixed salad leaves
• 1 bunch asparagus, blanched and cut into 3cm lengths
• 1 cup broad beans, fresh or frozen, blanched
• ½ red onion, finely sliced
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• ¼ cup grated pecorino
• 3 garlic cloves, roughly chopped
• ½ cup parsley leaves
• ½ cup mint leaves
• Sea salt & cracked black pepper