1 french rack of lamb, 8 chops in total
1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish
5 cloves of garlic
juice and zest of 2 lemons + plus extra for garnish
2 tablespoons capers, rinsed and drained
1/2 cup toasted walnuts
1 tablespoon all-purpose flour
1/4 cup olive oil
salt and black pepper, to taste


olive oil
2 shallots or 1 large shallot finely chopped
1 tablespoon Dijon mustard
2 cups chicken or beef stock
1 heaping tablespoon crème fraîche
fresh chopped parsley
salt and black pepper, to taste



  1. To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper. Pulse lightly until everything is crumbly yet a little sticky.
  2. Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.
  3. Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes. If you like your meat cooked well-done, add another 7-10 minutes.
  4. While the lamb is roasting, prepare the sauce. In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.
  5. At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.
  6. Once reduced to your liking, add in the crème fraîche and parsley.
  7. Once the lamb is cooked, let it rest outside the oven covered in aluminium foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.
  8. I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.

Perfect for the Aussie BBQ season these spicy lamb burgers with delicious relish can be served with your favourite buns or pittas.


For the burgers
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
  1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
  2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
  5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
  6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.