Rack of Lamb & Sides
Featured in Inside Out Magazine, photographed by Chris Court
Rack of Lamb & Sides
Ingredients
Instructions
- Oven 180.
- Bbq on full bore.
- The potatoes should be tossed about in a high crack point oil - rice bran/coconut, plus the rosemary stems, a liberal spray of sea salt, red wine vinegar and throw in the head of garlic too. Only ever roast garlic in the skin. You’ll fight over the chewy golden gems when done if you know whats good for you. Literally, so good for you.
- Tray it up and straight in the oven.
- The broccolini gets tossed in the chilli, oil and salt… and I would put this on top of the potatoes once they are looking crispy and fun (halfa probably).
- They will only need 20mins. Enough to get some char on the tips and get that green chlorophyll pumping.
- I like a bitey veg so it you want something softer you may have to dirty another pan and saute/blanch.
- My second favourite place to cook is on the bbq.
- It’s outside and the mess can burn away.
- Plus, you get serious sear and your kitchen isn’t forced to resemble summernats to achieve it.
- Racks of lamb.
- I love a single chop, but they require perfect heat and attention akin to stock trading to be done perfectly.
- A rack on the bbq gives you all the things you love.
- Crunchy chewy edges and soft tender insides.
- I marinated mine the night before, but as with most marinades especially on a grill you can expect most of it to burn, so dilute and relax the magic green sauce with some oil.
- Sear on hot then turn the knobs to low - ideally off indirect heat, lid closed, 20mins.
- Alway rest cooked meat. Always. Under foil.
- Carve into single chops of happy half racks.
- You can then use said green sauce to drizzle at your own discretion when eating.
- The veg gets some parmesan and lemon zest over the top.