Rack of Lamb with Watermelon & Feta Salad

Ingredients

Lamb

The recipe I followed for this lamb is Jamie Oliver's.

The full recipe can be found here: https://www.jamieoliver.com/recipes/lamb-recipes/ali-s-rack-of-lamb/, and copied and pasted below.

• 1 x 8 -bone higher-welfare rack of lamb , French trimmed

• 2 sprigs of fresh rosemary

• 4 cloves of garlic

• 1 teaspoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 3 tablespoons olive oil

Salad

• Watermelon cut into triangles

• Fresh Mint

• Feta, cubed

• Red Onion

• Lemon Zest

• Olive Oil

Method

1. Remove all the fat from the lamb (or don't - I personally like to leave it on) – you can do this by hand: simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.

2. Pick and finely chop the rosemary, then peel and chop the garlic as finely as you can. Add a pinch of sea salt and mince it all with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, 3 tablespoons of oil and a pinch of black pepper.

3. Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least 2 hours.

4. Preheat the oven to 180°C fan forced. Place a large ovenproof frying pan over a high heat, then sear the lamb for 2 minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.

5. Meanwhile, combine all of the salad ingredients in a large bowl or platter. Drizzle with olive oil and cracked pepper.

6. Rest the lamb for 5 minutes, then slice into chops and plate up with the salad.