3 ways with... Spring lamb

Spring lamb rack with new potatoes. Photo / Babiche Martens

Rack 'em up

Roast a rack of lamb with a coating of breadcrumbs mixed with garlic and thyme, rosemary, oregano and lemon, or onion and mint. Perfect with pureed spring vegetables such as peas or broad beans. Substitute mashed potatoes with polenta or haricot beans pureed with garlic.

Salad cutlets

Quickly shallow-fry cutlets to serve warm on a salad of chargrilled peppers, parsley and feta tossed in a yoghurt dressing. Serve carpaccio (raw or lightly seared) with olive oil, pureed onion and garlic, lemon zest and capers, with a red wine vinegar.

Oriental lamb

Lamb works well in marinades with combinations of light soy, fish or hoisin sauces, ginger, lemon juice, sesame oil, with an added zing of chilli, brown sugar or coriander.

Available from Countdown