This is a great spring dish combining the best Scottish lamb cutlets and a terrific sauce. Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats which works a treat with lamb.

Roast rack of lamb with chimichurri sauce

Serves 4

1 white onion

1 clove garlic

20g curly parsley

250g fresh tomatoes

1 small red chilli

Half tsp sweet paprika

5g sea salt

Half tsp thyme leaves

20ml sherry vinegar

30ml white wine vinegar

4tbsp water

100ml olive oil

Juice of 1 lemon

2tbsp vegetable oil

4 racks of lamb, chined

Chop the onion and garlic into small dice and place them in a mixing bowl. Pick and finely chop the parsley and add it to the onions.

Cut the tomatoes into quarters, remove the seeds then cut the flesh into small cubes and add them to the onions.

Cut the chilli lengthways and remove the seeds. Chop the flesh finely and add it to the bowl with the paprika, salt and thyme leaves. Stir in the vinegar, water, oil and lemon juice and set aside.

Set the oven to 220C/200C fan/gas mark 7.

Heat the vegetable oil in a heavy based pan over a medium heat and season the lamb with table salt.

Colour the lamb golden brown on all sides in the pan then transfer to the oven for 9 minutes, turning the racks over halfway through. Remove the lamb from the oven and allow it to rest for 5 minutes.

Carve the lamb into cutlets, arrange it on warm plates and spoon the chimichurri sauce over the top. Serve with boiled new potatoes and new season asparagus.