Create a restaurant quality meal at home with this gourmet recipe.

Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 6 person.

Ingredients

• 150ml extra virgin olive oil

• 2 lamb racks with 8 cutlets each, French-trimmed

• 1 bunch Dutch (baby) carrots, peeled, halved lengthwise

• 20g butter, to cook blinis

• 100g Sicilian green olives, pitted, chopped

• 1 spring onion, finely chopped

• 2 tablespoons red wine vinegar

• 1 cup finely chopped flat-leaf parsley

Blinis

• 600g unpeeled desiree potatoes, scrubbed

• 2 tablespoons plain flour

• 40g (1/2 cup) grated pecorino

• 1 egg

• 1 egg yolk

Method

• Step 1

  For blinis, bring potatoes to the boil in a large saucepan, then simmer for 25 minutes or until tender. Drain and, while hot, peel and press through a potato ricer or mash. Immediately stir in remaining ingredients to combine. Season.

• Step 2

  Preheat oven to 200°C. Heat 2 teaspoons oil in a frying pan, add lamb, fat-side down, and brown for a few minutes on both sides. Transfer to a roasting pan, add carrots, drizzle with another 2 teaspoons oil and roast for 15 minutes. Rest lamb for 10 minutes before carving.

• Step 3

  Meanwhile, to cook blinis, heat a little butter in a nonstick frying pan over medium heat. Spoon in a scant 1/4 cupful of batter, flatten to an 11cm pancake and cook for 1 minute each side until golden. Keep warm. Repeat with remaining ingredients to make 6 blinis.

• Step 4

  Combine olives, onion, vinegar, parsley and 125ml (1/2 cup) oil and season.

• Step 5

  To serve, place blinis on plates, top with carrots, then carved lamb cutlets and drizzle with dressing.