LAMB CUTLETS WITH SKORDALIA AND PARSLEY SALAD 1 tablespoon tomato paste 1 tablespoon harissa paste (optional) 3 tablespoons olive oil 2 garlic cloves, crushed with salt Freshly ground black pepper 4 x 4 cutlet rakcs of lamb TO SERVE Skordalia (recipe follows) Parsley salad (recipe follows) Place tomato paste, harissa, olive oil, garlic and pepper in a bowl and stir to combine. Place lamb in a shallow dish and pour over marinade. Leave to marinate in the fridge for at least 1 hour, or overnight, if possible.

Preheat the oven to 425°F. Heat an ovenproof frying pan until very hot. Place lamb racks, fat-side-down, in the pan for 2 minutes. Turn racks, with fat-side-up, place in the oven for 10 minutes. Remove from the oven and allow the lamb to rest in the pan for a further 10 minutes.

Slice racks into cutlets. Serve with skordalia and parsley salad.

Serves 4.

SKORDALIA

3 potatoes, unpeeled
4 cloves garlic
A pinch of salt
1 tablespoon lemon juice
3/4 cup olive oil
1/4 cup milk

Cook potatoes in boiling water, peel and chop roughly. Place potatoes, garlic, salt and lemon juice in a food processor and begin blending. Add olive oil in a thin steam until all the oil is incorporated. Add milk slowly until combined. Serve at room temperature.

PARSLEY SALAD

2 white onions, finely sliced
1 teaspoon sea salt
1/4 cup mint leaves
1 teaspoon sumac
1 tablespoon olive oil

Place onions and salt in a bowl and toss to combine. Leave for 5 minutes. Rinse and dry the onions and mix with the parsley, mint and sumac. Drizzle with olive oil. Serve immediately.

Bills - Breakfast, Lunch + Dinner, Bill Granger