Rosemary and sage lamb racks with oregano salad
19
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Lamb and rosemary make the perfect match but when you add sage leaves you take the lamb to a whole other flavour level!
Ingredients
Fresh sage
6 tbs, (6 leaves)
Fresh rosemary
1 tbs, chopped
Lamb Frenched cutlet or rack, raw
800 g
Olive oil
1 tbs
Green string beans
400 g, halved
Mixed salad leaves
100 g
Fresh oregano
¼ cup(s), leaves
Lemon juice
1½ tbs
Reduced-fat ricotta cheese
⅓ cup(s), (65g)
Wholemeal bread
4 slice(s), (35g)
Lemon(s)
1 medium, wedges
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Press sage and rosemary over top-side of lamb racks. Season with salt and pepper.
2
Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until browned. Place on a baking tray. Bake for 12–15 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before cutting into cutlets.
3
Meanwhile, boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add salad leaves, oregano, juice and remaining oil and toss to combine. Crumble over ricotta.
4
Serve lamb with salad, bread and lemon wedges.
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