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The burst of sweet juiciness from the blackberries in the salsa mixed with all the herbs and the feta is the perfect pair for this summer lamb cutlet dish. Recipe by MyPollyKitchen
Slice the lamb racks into cutlets. Sprinkle both sides with the dukkah, ensure both sides are well coated.
Place the herbs into a large bowl, add the lemon zest and juice, oil and honey. Season with salt & pepper and stir well. Gently rinse the blackberries, pat dry with paper towels. Slice the berries in half and then carefully fold them into the salsa along with the feta. Set aside.
Ready a couple of pans on a medium to high heat. Add some oil and then cook the cutlets on both sides until cooked to your liking (this will vary depending how thin you slice the cutlets) Make sure before you flip the lamb to fry the fat in the middle, so it gets a bit of colouring too.
Let the cutlets rest for a few minutes then spoon the blackberry herb salsa on top and enjoy! These go perfectly with some fresh focaccia or crispy potatoes and a big salad.
900g lamb racks – sliced into cutlets
¼ cup dukkah spice
Blackberry salsa
1 cup fresh mint leaves – roughly chopped
15g fresh dill (1/2 cup) – broken into smaller pieces
1/3 cup fresh thyme leaves – hard stalks removed
1 medium shallot – thinly sliced (1/3 cup)
Zest one lemon
Juice of 1 juicy lemon
3 tbsp extra virgin olive oil
1 tbsp honey
1 punnet of Driscoll’s blackberries – cut in half
½ block of feta – diced
