Ingredients
SPRING VEGETABLES:--
500 g scrubbed new potatoes
½ cup SIDS BOYSENBERRY VINEGAR
150 g butter
2 heads Cos lettuce, quartered
2 bunches spring onions, whites
1½ cups baby peas
½ cup mint, chopped
LAMB CUTLETS:--
2 NZ lamb racks, 8 bones
5 tbsp Dijon mustard
1 tsp SIDS CRAZY SALT
1 cup white wine
Rice bran oil for frying
Directions
Preheat oven to 200°C. Steam potatoes until tender then put in a bowl and drizzle with SIDS BOYSENBERRY VINEGAR. Cover and set aside. Fry lettuce gently for 5 minutes in butter. Add onions and fry a further minute. Remove from heat for 1 minute then drizzle with 1 tbsp water. Season then increase heat to medium, cover and simmer 5 minutes. Stir in peas and half the mint leaves then cover and remove from the heat. Combine the remaining mint and potatoes.
Brush the lamb with 4 tbsp of mustard. Drizzle with a little oil then season with SIDS CRAZY SALT. Sear the racks in a pan for 2 minutes each side until brown. Transfer to a roasting dish and cook in oven for 8-10 minutes. Transfer the lamb to a warm plate, cover with foil then set aside to rest.
Meanwhile, in a pan over a low heat, add wine and remaining mustard and scrape the pan to include any remaining meat juices into the sauce. Simmer until thickened. Serve cutlets with sauce and spring vegetables.
