Fried Buffalo Mozzarella Caprese with Saffron & Basil

Ingredients serves 6

  • 115g fresh white breadcrumbs
  • 1 tsp chilli flakes
  • 75g shelled pistachios
  • 3 tbsp fresh rosemary
  • 3 tsp Dijon mustard
  • 900g rack of lamb
  • Jersey Royal potatoes
  • For the Greek salad:
  • 1small cucumber
  • 200g Santini tomatoes
  • 100g pitted black olives
  • 75g feta
  • 1 handful flat-leaf parsley
  • 2 tbsp olive oil
  • 0.5 lemons


Finely chop the shelled pistachios. Chop the fresh rosemary. Roughly chop the cucumber. Halve the
Santini tomatoes. Crumble the feta. Chop the flat-leaf parsley. Juice the lemons.


  1. 1Heat the oven to 200°C/180°C fan/gas 6.
  2. 2Put the breadcrumbs in a bowl and stir in the chilli flakes, pistachios and rosemary.
  3. 3Season with salt and pepper.
  4. 4Spread the mustard over one side of each rack of lamb.
  5. 5Press the breadcrumb mixture firmly on to the mustard.
  6. 6Put in a roasting tin and cook in the oven for 30 minutes.
  7. 7Meanwhile, make the Greek salad.
  8. 8In a bowl, mix together the cucumber, tomatoes, olives, feta and parsley.
  9. 9Whisk together the oil and lemon juice, and drizzle over the salad.
  10. 10Take the lamb out of the oven and leave to rest for 5 minutes.
  11. 11Slice and serve with the salad and roasted Jersey Royal potatoes.