for 4 people

Potatoes

1 kg	baby potato
	water, boiling
1 tbsp	butter
2 pinch	sea salt
1	organic lemon, use grated zest

Crust

50 g	Fine Food wasabi cashews, finely chopped
½ bunch	dill, finely chopped
1 tbsp	olive oil
1	organic lemon, use grated zest

Lamb

1 tbsp	olive oil
2	Fine Food Rack of Irish Lamb (approx. 300 g each)
¼ tsp	salt
180 g	plain yoghurt
¼ tsp	salt
a little	pepper

How it's done

Potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, return to the pan with the butter, season with salt. Add the lemon zest, mix, cover and set aside.

Crust

Place the cashew nuts, dill and olive oil in a small bowl, add a little lemon zest, mix.

Lamb

Heat the oil in a frying pan. Salt the meat, fry for approx. 7 mins. on each side. Remove, wrap the meat in foil, leave to rest for approx. 5 mins. Spread the crumb coating over the lamb racks, press down firmly. Cut the racks into chops. Season the yoghurt, serve with the potatoes and lamb chops.

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