I was taking care of our herb garden yesterday, so i thought i could share some use for these wonderful smells and tastes with you.

Rack of spring lamb with aromatic salad

Rack of lamb (allow at least 3 chops per person)

Salt

Pepper

Lemon Thyme

Rosemary

2 tbsp Olive oil

2 tbsp Butter

Rub the rack of lamb with all the ingredients above expect the butter. Place on a pipping hot frying pan. Get it golden all sides. Set aside. After resting for 10 minutes, protect the end of the bones with a little bit of tin foil, to prevent them from burning in the oven.

On the same pan you were using, melt the butter and baste the lamb. Put in the oven @ 180C for about 25 minutes per pound. I like mine pink, but you can cook it for longer if you prefer.

For the salad:

Gem lettuce

Radicchio

Endive

A big bunch of fresh coriander

Fresh chives

Spring onions, chopped

a tiny bit of fresh ginger

Mix all together. At the last minute make a vinagrette with 1 tbsp of balsamic vinegar, for every 3 tbsp of good olive oil. Add seasoning and serve with the delicious lamb, that was resting for another 5 minutes and carved into beautiful pink and moist chops.

Spring is here!