Rosemary and sage lamb racks with oregano salad
6 tbs, (6 leaves)
1 tbs, chopped
French trimmed lamb cutlet(s) or rack(s)
400 g, halved
mixed salad leaves
¼ cup(s), leaves
reduced-fat ricotta cheese
⅓ cup(s), (65g)
4 slice(s), (35g)
1 medium, wedges
- 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.
- 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.
- 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.
- Serve lamb with salad, bread and lemon wedges.