Warwick's Rack of Lamb

Ingredients:

1 Rack of Lamb, about 8 cutlets
50ml Pomegranate Juice
Half a Red Pepper
Half a small Cucumber, seeded and finely diced
1 small Red Onion, finely diced
Small handful of mint and basil leaves roughly chopped and some for garnish.
1 small Tomato, seeded and chopped into concasse
1 tsp of Basil infused Willow Creek Olive oil
50g of Black Willow Creek Olives, seeded and Chopped
1 tsp of Parmesan infused Willow Creek Olive oil
50g Feta cheese , crumbled

Method:

Pre-heat the oven to 200C/fan 180C/gas 6.
Rub the rack with 40ml of the pomegranate juice, Parmesan infused Olive oil and season well.
Sear in a non-stick pan to brown on both sides.
Put on a baking tray and roast for 15 minutes.
Remove and rest for 10 minutes.
Dice the red pepper, cucumber, red onion, basil and mint.
Put in a bowl with the remaining pomegranate juice, basil infused olive oil and tomato concasse.
Season with salt and mix well.
Slice the rack into chops and spoon the salsa over.
Sprinkle the crumbled feta and the extra mint / basil leaves over each plate before serving.

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