Rack of Lamb with Crushed Broad Bean and Basil Salsa

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.