Love at First Bite

Growing up, my favorite day of the week was Sunday. On Sundays, my mum would prepare a pork roast or lamb for dinner. Aussies enjoy lamb so much, it is often considered our national dish. There are countless ways to prepare it, and these recipes — loaded with seasonal ingredients — couldn’t be any easier.

Spice-Rubbed Lamb Rack with Vinegar-Mint Sauce and Zucchini-Feta Fritters is a perfect entree for a weekend dinner and elegant enough for a special occasion. Spices enhance the flavor of lamb, so be generous with the rub that includes fennel, smoked paprika, and cayenne pepper. Mint is refreshing and light and helps to balance the richness of the meat.

If you don’t cook lamb often, don’t be intimidated. Let meat sit out at room temperature for about 1 hour to take the chill off before cooking. Doing this reduces cook time and helps ensure the meat cooks evenly. Use a meat thermometer — the only foolproof way to avoid overcooking. After you pull it out of the oven, allow the meat to rest before slicing; resting allows the juices to redistribute throughout the meat.

Nothing says summer like Tomato and Bread Salad with Grilled Eggplant and Bell Peppers. A delicious combination of in-season summer produce and crunchy day-old bread is a perfect side dish for lamb or a crowd-pleasing summer salad on its own.

Spice-Rubbed Lamb Rack with Vinegar-Mint Sauce and Zucchini-Feta Fritters

(Makes 8 servings)

Vinegar-Mint Sauce

1      cup (not packed) fresh mint leaves

1/2   cup good-quality red wine vinegar

2      tablespoons sugar

Lamb

2      tablespoons black peppercorns

2      tablespoons coriander seeds

2 1/2 teaspoons fennel seeds

3/4   teaspoon cumin seeds

2      tablespoons smoked paprika

1      teaspoon cayenne pepper

2      lamb racks (about 2 1/2 pounds total), rib bones frenched, excess fat trimmed

1      tablespoon olive oil

Fritters

1 ½  pounds zucchini, coarsely grated

8      ounces feta, crumbled

1/4   cup chopped green onions

1/4   cup chopped dill

1/4   cup chopped mint

1/4   cup chopped flat-leaf parsley

2      large eggs, beaten to blend

1      cup (2 ½ ounces) panko breadcrumbs

1      tablespoon cornstarch

Grapeseed oil (for deep frying)

To make mint-vinegar sauce: Place mint in medium bowl. In small saucepan, bring vinegar, sugar, and ½ cup of water to boil over medium-high heat, stirring until sugar dissolves. Pour vinegar mixture over mint and steep for 30 minutes. Mix in ½ teaspoon salt and strain sauce.

To make spice rub: In small frying pan over medium-high heat, stir peppercorns, coriander seeds, fennel seeds, and cumin seeds for about 2 minutes, or until spices are toasted. Transfer to mini food processor and grind to fine powder. Pulse in 1 teaspoon salt. In small bowl, mix freshly ground spices with paprika and cayenne.

To cook lamb: Preheat air fryer oven to 400°F. Preheat grill pan over medium-high heat.

Coat lamb with oil and sprinkle spice mixture all over lamb. Sear lamb, turning as needed, for about 3 minutes per side, or until brown all over. Transfer lamb to small cookie sheet and cook in preheated air fryer oven for 10 to 15 minutes, or until instant-read thermometer inserted into center of lamb registers 125°F for medium-rare doneness. Remove and rest lamb on cutting board 8 minutes.

Meanwhile, to prepare fritters: In medium bowl, toss zucchini with 1 teaspoon salt. Set aside for 10 minutes. Transfer zucchini to center of clean tea towel. Gather corners of towel together to enclose, then squeeze excess moisture from zucchini. Return zucchini to bowl.

Stir feta, green onions, dill, mint, parsley, eggs, breadcrumbs, cornstarch, ¾ teaspoon salt, and ½ teaspoon freshly ground black pepper into zucchini. Divide mixture into 16 even portions.

Add enough oil to 5-quart casserole pot to reach depth of 2 inches and then heat oil to 350°F. Working in batches, deep-fry fritters for 5 minutes, or until crispy and golden brown.

Transfer to large plate lined with paper towels. Season with salt and pepper to taste.

To serve: Carve lamb racks into chops. Divide chops evenly among plates and serve with mint-vinegar sauce and fritters.

Make-Ahead: Spice rub can be made up to 3 days ahead and stored in airtight container at room temperature. Fritter patties can be formed up to 12 hours ahead, covered, and refrigerated.

Per serving:
Calories: 627
Total Fat: 42 g
Saturated Fat: 19 g
Sodium: 645 mg
Carbohydrate: 15 g
Fiber: 1 g
Protein: 43 g

Diabetic Exchanges: 0.5 starch, 6 lean meat, 0.5 vegetable, 6 fat

Tomato and Bread Salad with Grilled Eggplant and Bell Peppers

(Makes 8 servings)

2/3   cup extra virgin olive oil, divided

4      cups 3/4-inch pieces day-old bread

4      Japanese eggplants, halved lengthwise

1      red bell pepper, quartered, seeded

1      yellow bell pepper, quartered, seeded

1/3   cup plus 1 tablespoon red wine vinegar

3      garlic cloves, crushed

4      vine-ripened tomatoes, cut into 1-inch pieces

7      ounces grape tomatoes, halved

1      hothouse cucumber, cut into 1-inch pieces

1      long red chile, seeded, finely chopped

2/3   cup basil leaves

2      teaspoons oregano sprigs

Heat ⅓ cup oil in medium frying pan over medium-­high heat. Cook half of bread, turning, for 2 minutes or until golden brown and crisp. Use tongs to transfer bread to wire rack. Repeat with remaining bread. Set aside to cool completely. Reserve oil in pan.

Prepare barbecue for medium-high heat. Brush eggplant and combined bell peppers with reserved oil from pan. Sprinkle with salt. Barbecue eggplant and bell peppers until lightly charred and tender. Transfer eggplant and bell peppers to clean work surface and cut into ¾- to 1-inch pieces.

In small bowl, whisk ⅓ cup vinegar with garlic and remaining ⅓ cup oil. Season with salt and pepper.

Just before serving, in medium bowl, toss bread with ¼ cup dressing and 1 tablespoon vinegar. Gently toss combined tomato, cucumber, chile, eggplant, and bell peppers in large bowl with enough of remaining dressing to coat. Season with salt and pepper. Fold in bread.

Transfer salad to large serving platter. Sprinkle with basil and oregano. Serve immediately with remaining dressing.

Per serving:
Calories: 249
Total Fat: 19 g
Saturated Fat: 3 g
Sodium: 103 mg
Carbohydrate: 19 g
Fiber: 3 g
Protein: 3 g

Diabetic Exchanges: 0.5 starch, 2 vegetable, 3.5 fat

Want more? Try Curtis Stone’s Turkey Burgers with Parmesan Wafer at saturdayeveningpost.com/turkeyburgers.

This article is featured in the July/August 2025 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.