Rack of Lamb, with Courgettes, Tomato, Goat’s Curd & Agretti

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When you’re faced with a glut of summer tomatoes and courgettes you need a variety of dishes up your sleeve to celebrate the season’s abundance. This delicious lamb dish is such a brilliant thing to eat at this time of year to help you make a dent in your summer harvest. The young, twisting tendrils of agretti provide a lovely crunch to this salad, bringing a salty, minerally flavour that works so well with properly reared grass-fed lamb.

This recipe, along with many more, can be found in our cookbook Pipers Farm - The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores

Ingredients

300g (10.1/2oz)

Grass-Fed Rack of Lamb
1 drizzle

Olive oil
500g (1lb 2oz)

Heritage tomatoes
2

Small courgettes, finely sliced
1 small bunch

Agretti or samphire, tough stalks discarded
100g (3.1/2oz)

Goat's curd or feta cheese
1 pinch

Sea salt
1 drizzle

Cider vinegar
1 pinch

Freshly ground black pepper

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Method

Preheat oven to 200C.
Season the lamb well with olive oil, sea salt and freshly ground pepper.
Preheat the oven to 200°C/400°F/gas mark 6.
Season the lamb well with olive oil, salt and pepper. Place a heavy- based frying pan over a medium heat, add a drizzle of oil, then add the lamb, fat-side down. Gently cook to render the lamb fat until golden and crispy – this will take a minimum of 15 minutes.
Transfer the lamb to a roasting tray and place in the oven for 8 minutes. Remove from the oven and leave to rest for 10 minutes.
While the lamb is resting, prepare the salad. Chop the tomatoes into bite-sized pieces and place in a large bowl with the courgettes and agretti. Drizzle with olive oil and cider vinegar, season with salt and pepper and toss to combine the ingredients.
Carve the lamb and season with more salt and pepper if necessary. Serve the lamb cutlets alongside the salad, dotted with blobs of the goat’s curd.