We love entertaining, and when we have special guests over for lunch or dinner, we also like to make a splash. This is an absolutely gorgeous meal of gourmet lamb chops that will leave your guests in awe, and it gives you a chance to make the most of the last of this summer’s produce.

INGREDIENTS
For the lamb chops
Rack of lamb, frenched (6–8 chops)
3 tbsp olive oil
Salt and black pepper
For the blackberry salsa
1 cup blackberries
¼ red onion, peeled and finely chopped
½ clove garlic, peeled and chopped
Handful coriander, finely chopped
Juice and zest of 1 lime
1 tbsp honey
Salt
For the sweet-potato quinoa cakes
1 large sweet potato
¾ cup rainbow quinoa
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
½ tsp thyme
Salt and black pepper
Olive oil, to fry
For the rosemary crème fraîche
½ cup crème fraîche
1 tsp finely chopped fresh rosemary
½ clove garlic, peeled and chopped
1 tsp lemon zest
Salt and black pepper

METHOD
For the lamb chops
1. Preheat oven to 200°C.
2. Rub the rack of lamb with olive oil, salt and pepper.
3. Heat a pan to a very high heat and brown the lamb.
4. Place the lamb in a roasting tin and roast for 10–15 minutes.
5. Let the lamb rest for 5–10 minutes, then cut into chops.
For the blackberry salsa
1. Place all the ingredients in a bowl and toss to combine. Season to taste.
For the sweet-potato quinoa cakes
1. Prick the sweet potato all over with a fork. Microwave it on high for 15 minutes, or until cooked through, turning halfway.
2. Spoon out the flesh and discard the skin. Mash well.
3. Cook the quinoa according to the package instructions.
4. Fry the onion, garlic and thyme over medium heat for 5–10 minutes, until golden and soft. Season with salt and pepper.
5. Combine the mashed sweet potato, cooked quinoa and onion. Shape into small, round patties.
6. Heat a little oil in a large non-stick pan over medium heat and fry the patties in batches until golden and heated through.
For the rosemary crème fraiche
1. Mix all the ingredients together.
2.Serve the lamb chops topped with blackberry salsa, with sweet-potato quinoa cakes and rosemary crème fraiche on the side.

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