2 quality lamb racks, French trimmed, cut in half
2 teaspoons thyme, chopped
1 tablespoon rosemary, chopped + 4 sprigs for garnish
2 cloves garlic, crushed
Extra virgin olive oil
Sea salt and cracked pepper
2 zucchini, halved, cut on an angle
2 roma tomatoes, halved
100g Danish feta
40g cream cheese
2 tablespoon Greek yoghurt
- For the marinade, in a bowl add, thyme, garlic, 2 tablespoons olive oil and mix well. Rub marinade all over the lamb cutlets, season with salt and pepper and place in the fridge to marinade for 1 hour.
- For the whipped feta, combine all ingredients in a food processor and blitz until smooth, set aside or chill in the fridge until ready to serve.
- Preheat oven to 220°C (425°F). Heat a pan over medium to high heat, add a little olive oil and seal cutlets on both sides. Remove from pan and place on a baking tray, cook lamb for 10 – 15 minutes or to your liking. Remove from oven and let the lamb rest for 5 minutes.
- Meanwhile, place zucchini and tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 – 15 minutes or until tender, remove from the oven ready to plate.
On two serving plates, spoon whipped feta in the middle of each plate. Arrange 2 lamb cutlets on the whipped feta and drizzle with pan juices. Place zucchini and tomato on the side (you can use 2 tomato halves, I just used one for photo purposes). Drizzle balsamic glaze on the plate and garnish with 2 rosemary sprigs and serve.
*Balsamic glaze can be found at all supermarkets and gourmet food stores. You can also cook the lamb cutlets on a barbecue.