Metode:

• Pre-heat your oven to 195˚C.

• Rub your rack of lamb with the B-Well olive oil and then season with salt and freshly ground black pepper

• Place a grill pan (oven safe) onto the heat and add the lamb rack fat side down into the pan while still cold. This will allow the fat to render while the pan is heating up. Keep the fat side down and brown, then start sealing the meat on all sides. Once you have done this then place the rack fat side up, turn heat to medium and add in the garlic clove, butter, rosemary and thyme and baste the
• lamb for 30 seconds. Then place the pan into your oven and cook for 11 minutes (halfway through squeeze ½ lemon over the lamb).

• At this point remove, squeeze the second ½ lemon over and allow to rest for 4 minutes.

• For the salad, in a bowl mix the halved cucamelons, teeny weeny tomatoes, red onion, mint, coriander and basil.

• For the dressing, place the balsamic into a bowl and then whisk while adding the B-Well extra virgin olive oil. Season with salt and black pepper to taste.

• To finish, place a block of Danish feta in the plate and top with the Greek mixture of vegetables. Drizzle with the balsamic vinaigrette and garnish with the neon pea shoots and cracked black pepper.

• Lastly, place the half rack of lamb next to the salad and drizzle with B-Well Extra Virgin Olive oil.