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Ingredients (serves 4)

  • 180g Greek feta
  • 2 tbs finely chopped fresh mint
  • 1 tbs finely grated lemon rind
  • 2 lamb racks (8 cutlets on each rack), French trimmed
  • 2 x 240g pkts cherry truss tomatoes
  • 1 tbs olive oil

Smashed peas

  • 650g frozen peas
  • 40g butter


  1. Preheat oven to 220C. Place the feta in a medium bowl and use a fork to mash until almost smooth.
  2. Add the mint and lemon rind and stir until combined.
  3. Use a knife to cut down the length of each lamb rack, close to the bone, about 3cm deep.
  4. Press the feta mixture down the centre of each cut.
  5. Use unwaxed white kitchen string to tie the racks at 2cm intervals.
  6. Place the lamb racks and tomatoes in a roasting pan.
  7. Drizzle over oil and season with salt and pepper.
  8. Bake for 25-30 minutes for medium or until cooked to your liking.
  9. Meanwhile, cook the peas in a large saucepan of boiling water for 3-4 minutes or until tender.
  10. Drain and place in the bowl of a food processor.
  11. Add the butter and process until almost smooth.
  12. Season with salt and pepper.
  13. Place the lamb racks and tomatoes on a serving platter.
  14. Serve with the smashed peas.
Page last modified by brett on April 02, 2013, at 04:21 AM