Rosemary, fresh red chili, anchovy, capers, garlic, and olive oil. Chopped and given a once over in a mortar and pestle.
It's actually very good, adjust amounts accordingly to your tastes. Lamb gets seared, finished in a hot oven and sliced. Served on a bed of couscous, not an actual bed.
List of Kitchen Stuff Used
Non-stick frying pan – for searing the lamb rack. Roasting pan for lamb. Two chopping boards – one for raw meat. Chef's knife – for chopping. Boning Knife – for carving. Ceramic knife- for the butter. Two small stainless steel bain marie tins – for chopped ingredients. Orange zester. Saucepan – for couscous. Bowl – for scraps. Fork – for fluffing.
No particular reason, just seemed quite a few things.
Quick restaurant review
Riverbank Estate Winery in the Swan Valley for lunch. Makes a lot of sense. Fabulous food, chef's great, and you pay cellar door prices for their wine. Green space, sunshine, turkeys and ducks – have a look.
Photo review
Top photo has distracting motion blur from low light. Bottom picture is too cold and needs to be colour balanced.