Lamb is such a winner for the festive table and this year we’re moving away from ‘whole leg’ to some of the smaller cuts - less time to cook, plenty of flavour, easier to control the cooking and paired with plenty of plants, it’s the perfect centrepiece. I’m using lamb racks but you could use rumps, loin, leg steaks or medallions. You choose!

Serves 8-12

3-4 lamb racks (or enough for 2-3 cutlets pp) or use 3-4 lamb rumps or loins

2 tablespoons olive oil

¼ cup breadcrumbs

3 tablespoons wholegrain mustard

2 teaspoons sea salt & decent grind black pepper

Salad:

1 kg jersey benne or other small, new potato

8-12 fresh baby beets (can use leaderbrand or even canned)

2 bulbs NZ garlic, cut in halve through the waist

Splash of olive oil

1 teaspoon sea salt & Decent grind of black pepper

8-12 small vine-ripened tomatoes

2 tablespoons fresh rosemary sprigs

A few handfuls of baby spinach or chopped lettuce leaves

Handful of green beans, trimmed and blanched

½ cup toasted, skinned, hazelnuts

One handful mint leaves

Dressing:

3 tablespoons citrus juice – orange or lemon

5 tablespoons good quality olive oil Salt and pepper to season

Prep the lamb: This can be prepared 1-2 days ahead. Rub lamb with oil and brown in a pan or on the BBQ, 5-7 minutes. Cool immediately. Cover and chill until ready to cook through.

Prep salad: Par-cook washed potatoes in salted water. Scrub fresh beets clean and halve. Toss potatoes, beets and garlic in oil and sprinkle salt and pepper. Lay in a single layer on a tray or 2 and roast at 200 C for 35-40 minutes or until cooked through, adding tomatoes and rosemary to the tray in the last 10 minutes.

Prep dressing: Shake dressing ingredients together with cooked garlic in a jar.

To cook lamb: Heat oven to 220 C. Combine oil, breadcrumbs, mustard, salt & pepper. Pat this onto lamb as a crust. Heat an oiled tray then place lamb racks (or other cuts) meat/mustard side up and cook for 14-17 minutes (longer for rumps, say 20 minutes). Cook times will vary depending on size of your lamb cut so use the press test to check for doneness. Rest for 15 minutes while you assemble the salad.

Assemble & serve: Use a large platter or board. Toss leafy greens, beans and potatoes in dressing and spread out onto serving dish. Cut rested lamb into 1-2-bone cutlets and lay these on the salad bed. Add beets and tomatoes, mint leaves and hazelnuts. Drizzle over any remaining dressing and serve.