This recipe will impress all your guests when you are entertaining.

Ingredients

• 2 lamb racks, each with 6-8 cutlets
• ¼ cup olive oil
• 1 tsp sweet paprika
• 1 Tblsp finely chopped rosemary
• 1 tsp cracked pepper
• extra olive oil to drizzle

Preserved Lemon, Saffron and Tomato Salsa

• 1 small onion, peeled and finely chopped
• 2 tsp minced garlic
• few strands saffron
• 2-3 Tblsp olive oil
• 500 grams tomatoes, blanched and peeled
• ½ preserved lemon, skin only finely diced
• ¼ cup chopped stuffed olives
• 1 tsp chopped fresh thyme

Method

Lamb

1. Score the fat in a crisscross pattern on the lamb racks and place in a large dish. Mix together the olive oil, paprika, rosemary and pepper and pour over the lamb to coat. Cover and marinate at room temperature for 30 minutes.
2. To cook whole, roast the lamb at 200ºC for 18-20 minutes. Alternatively to have as cutlets, slice between the bones and barbeque over hot grills for about 2 minutes each side until medium. Serve piled on green beans tossed in olive oil and salt, baby new potatoes and the salsa, drizzled with olive oil.

Preserved Lemon, Saffron and Tomato Salsa

1. Cook the onion, garlic and saffron in the oil until the onion is tender. Cool and mix with the tomatoes, stuffed olives, preserved lemon and thyme.
2. If the lamb racks are well trimmed of the fat, toss in the marinade and cook at 200ºC for 20 minutes only.

Cooks Tips

- Preserved lemons are now available in most supermarkets or you will find them at any good Delicatessen. You can make your own (see recipe on my website). - If the lamb racks are well-trimmed of fat, toss them in the marinade and cook at 200ºC for 20 minutes only.