Lamb racks with green olive dressing on a potato blini

Tasteful Lamb racks with green olive dressing on a potato blini Recipe

Create a restaurant quality meal at home with this gourmet recipe.
Lamb racks with green olive dressing on a potato blini
Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 6 person.


  • 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


  • 600g unpeeled desiree potatoes, scrubbed

  • 2 tablespoons plain flour

  • 40g (1/2 cup) grated pecorino

  • 1 egg

  • 1 egg yolk


  • 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.

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