HAY-SMOKED LAMB RACK WITH BABY POTATOES AND SIMPLE PICKLED CARROTS
4 20 mins 30 mins
12 small potatoes
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp coriander seeds Sea-salt flakes and freshly ground
black pepper, to season
2 Tbsp extra virgin olive oil
4 x 6-bone lamb racks,
4 cups organic oat hay (or unsprayed
lucerne or wheat hay) Sautéed spinach, to serve Simple pickled carrots, to serve
(see recipe, this page)
STEP 1 Put potatoes in a steamer basket over a saucepan of simmering water for 6 minutes or until just tender. Set aside.
STEP 2 Meanwhile, toast seeds in a small frying pan over medium heat until aromatic. Crush in a mortar and pestle, then season generously. Mix with oil and rub onto lamb. Set aside.
STEP 3 Dampen hay, put in base of a large camp oven with lamb racks and potatoes on top. Cover with lid. Place on hot coals, arrange additional hot coals on top and cook for 20-25 minutes, or until lamb is cooked to medium. (To oven-cook, see Cook’s tip on this page.)
STEP 4 Serve lamb with potatoes, spinach and carrots.