Ingredients

• 4 x 3-rib racks of lamb, French trimmed
• 3/4 cup fresh flat-leaf parsley, oregano and chives, roughly chopped
• sea salt flakes and freshly ground black pepper

• Salad

• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 2 small radicchio, ends trimmed, leaves separated
• 2 small beurre bosc pears, quartered, cored, cut into thin wedges
• 90g packet King Island Roaring Forties Blue Cheese, crumbled
• 1/4 cup roasted hazelnuts, roughly chopped

Description

Pear, Blue Vein Cheese And Radicchio Salad With Herbed Racks Of Lamb Recipe - Preheat Oven To 200°C. Using A Sharp Knife, Make A Small Pocket In The Meat Against The Rack Bones, Taking Care Not To Cut Right Through. Fill The Pocket With Herbs Then

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