Shawarma Spiced Lamb Cutlets with Broadbean Crush and Parsley Mojo

Ingredients

• 500g frozen broadbean podded* (gives you 350g)
• 1 clove garlic
• 25g butter
• 2 tbsp good quality olive oil
• 3 tbsp sliced mint
• 75ml chicken stock
• 3 small shallots, finely chopped (alternatively use 3 tbsp finely chopped white onion)
• salt & white pepper to taste
• 2 cleaned french lamb racks with 8 cutlets (tip – ask butcher to clean lamb racks and remove any extra fat)
• 4 tbsp Sami's Kitchen Shawarma Spice Blend
• salt and pepper
• Juice of 1 lemon
• Extra Virgin Olive Oil
• Mint leaves for garnish
• 1/2 cup chopped Italian parsley
• 2Tblsp chopped chives
• 3 shallots finelly chopped
• Juice of 2 lemons
• 1Tblsp white wine vinegar
• 60ml olive oil
• 1/2 teaspoon dried cumin