Preheat the grill until hot.

Basil Pesto

Place basil leaves, garlic, pine nuts and oil in a small food processor and process to a rough paste. Season with salt and freshly ground black pepper and then stir through the Parmesan cheese. Place in a small bowl, cover well and refrigerate.

Quinoa Crust

Place all ingredients except milk in a bowl and mix. Pour in enough milk to just moisten. Press crust on to one side of each lamb cutlet, place on an oiled grilling tray, crust side down. Place under hot grill for 2 minutes. Remove from grill, turn cutlets over, drizzle with a dash of oil and return to the grill for a further 3-4 minutes.To serve

Serve lamb cutlets with basil pesto and a fresh summer salad or barbecued summer vegetables.

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Smoked paprika mayonnaise

Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

Heat a barbecue plate until hot.

Lamb

Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.

To serve

Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens.  If wished, sprinkle with smoked paprika.

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The Potatoes

Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Mix the parsley into the olive oil, add garlic and season with salt and pepper. Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.

The Mayonnaise

Place garlic, roast capsicum and chilli in a food processor and make a paste. Add egg yolks and lemon juice and process until light in colour. Slowly add the oil mixing as you go until it is all in. season to taste with salt and pepper then store in a stainless steel bowl.

The lamb

Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest in a warm place. Place the feta on a tray ready to warm through.

To Serve

Lightly warm the feta and roasted tomatoes. Divide the sliced potatoes between each plate then top with feta, cutlets and warmed tomato. Scatter round olives and salad leaves and drizzle with a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil. Serve immediately.

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