with Sumac Ricotta, Broad Beans & Peas

Heather and Mitch's main, Lamb Rack


20 lamb racks

Olive oil

Salt and pepper

100g thyme

300g butter

4L organic milk

100ml apple cider vinegar

100g sumac

100ml olive oil

1 lemon, zested and juiced


2kg broad beans

2kg baby peas

4 punnets pea tendrils, to garnish

500g cooked chickpeas, washed

200g mint

30g caster sugar

500ml cider vinegar

750ml red wine

1L red wine vinegar

500g brown sugar

2L beef stock

3kg ricotta

10 lemons


1. To cook the lamb racks, place a large pan over a high heat and drizzle with olive oil. Season racks and place carefully into the pan skin side down. Colour evenly on all sides and reduce the heat. Continue to cook until the meat reaches 54*, return to a rack to rest.

2. Place the milk into a large pot with the vinegar and bring to a simmer. Once the milk curdles remove from the heat and leave to separate. Then strain- retaining the whey- and add sumac. Lightly season and set aside.

3. To cook the peas, heat a medium pan over a high heat and add some of the left-over whey.

4. Cook and pod broad beans.

5. Fry chickpeas in canola oil until crispy, drain and season with sumac.

6. Combine all elements to serve.