This recipe was a great find. It provides an elegant and summery way to serve lamb in – a fresh and herbed topping on the rack of lamb, served with a light and creamy dressing on the side. The original recipe called for a vegetable side dish, but I prefer to serve my lamb with something a bit more traditional. In this case, a potato galette (which I took from the following Jamie Oliver recipe) accompanied by a light salad of rocket and cherry tomatoes.

This recipe is also very adaptable. You can use a boneless shoulder of lamb instead of the rack, you can use almonds instead of pinenuts, or use parlsey and garlic instead of the basil and lemon.

You may also be interested in:

PORK CHEEKS WITH CARAMELISED APPLES >

DUCK BREAST WITH RED CURRANT SAUCE >