1) Divide one well-trimmed New Zealand Lamb rack into individual cutlets using a sharp knife to carefully cut between the bones.
2) Coat the cutlets in a mixture of thyme and mint, and a few grinds black pepper.
3) Heat the olive oil in a large non-stick frying pan and cook the cutlets over a medium heat for 3-4 minutes on each side or until done to taste. Remove from pan and keep warm.
4) Return pan to heat and add the Sauvignon Blanc. Reduce the wine by about half, then stir in the double cream. Simmer gently for a few seconds, stirring to incorporate any pan juices. Season to taste with sea salt and ground black pepper. Pour over cutlets and serve with garlic mash and green beans.