Lamb and basil are perfect partners, along with the earthy flavour of broad beans and a garlicky mustard dressing.
Serves: 4
INGREDIENTS
2 x 8 cutlet racks of lamb
olive oil
sea salt and ground pepper
Broad bean salsa
½ cup packed basil leaves
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
To serve
extra basil
lemon wedges
METHOD
Cut the racks into individual chops between the bones. Season with salt and pepper.
Heat a little olive oil in a sauté pan and cook the cutlets for 2-3 minutes each side or until done to your liking.
Salsa: Put all the ingredients except the broad beans in a food processor and process until finely chopped and bright green.
Put the broad beans in a shallow bowl and crush half of them with a fork. Add the salsa mixture and combine.
To serve: Place the cutlets on a serving plate and top with some of the salsa, serving the rest separately. Garnish with extra basil if desired and lemon wedges.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.