Lamb & Caprese Salad

Ingredients

Rack of Lamb

3 garlic cloves, crushed

1 bunch fresh rosemary (leaves)

1 tbsp fresh thyme leaves

1 tsp sea salt

1 tsp pepper (or more to taste)

2 tbsp of extra-virgin olive oil

2 racks of lamb (approximately 450gms each)

Chopped flat-leaf parsley to garnish

Lemon for serving

Caprese Salad

250gm buffalo mozzarella

40gms of fresh basil

4 truss tomatoes

Extra virgin olive oil (to taste)

Salt & pepper (to taste)

Directions

1. Blend together garlic, rosemary, thyme, salt until mixed in a food processor. Add in the olive oil and blitz until it forms a paste
2. Cover the baking dish in baking paper and place lamb on top. Season with salt & pepper, add herbs paste and rub all over lamb. Allow to sit for an hour. 
3. Preheat the oven to 220 degrees and roast for 25-30 minutes until medium-rare, or longer if desired.
4. While the lamb is roasting, slice the tomatoes and buffalo mozzarella. Rip the basil. Combine gently in a bowl and season with salt & pepper, drizzling with the olive oil is desired.
5. Remove lamb from oven and rest for 15 minutes before carving
6. Plate up and enjoy! Sprinkling the lamb with parsley if desired.