1 rack of lamb, sliced into individual pieces seasoned with Salt & Pepper
6 thyme sprigs
6 rosemary sprig
3 garlic cloves crushed
6 TBSP olive oil
1/2 c fresh squeezed orange juice
1/4 c red wine vinegar
2 1/2 TBSP honey
1 star anis
1 cinamon stick
1/4 c walnuts, toasted
4 oz soft goats cheese crumbled
1/4 c mint leaves
1/4 c parsley, chopped
4 figs, quartered
2 TBSP olive oil
3 c mixed greens
Combine marinade ingredients in a ziplock bag add lamb and marinade overnight.
For the sauce, put all the ingredients into a heavy pan and bring to the boil. Reduce heat and simmer for further 10-15 mins until reduced by 2 thirds. I reduced it a bit much so I just added a splash of hot water and stirred.
Grill lamb 3-4 mins is on each side. Leave to rest for a couple of minutes.
While the lamb is resting toss the salad leaves together with the salad ingredients.
To serve place a pile of salad on the plate and layer up a couple of cutlet’s Spoon some of the sauce over the lamb and salad.