rack of lamb & sides
SERVES 4-6 (plus 1-2 lunches)
1kg potatoes, chopped into 2cm wedges or random chunks Rice bran or coconut oil 3 rosemary sprigs Sea salt flakes 3 tbsp red wine vinegar 1 garlic head, top trimmed off 2 bunches broccolini 1 tsp chilli flakes (totally optional) 2 racks lamb 3 tbsp Magic Green Sauce from my fridge hack section
(see page 140) and oil to loosen it up Lemon zest and grated parmesan, to serve
My second favourite place to cook is on the barbecue – 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. I love a single chop, but to be done perfectly, they require perfect heat and attention akin to stock-trading. A rack on the barbecue gives you all the things you love – crunchy, chewy edges and soft ,tender insides.
1. First of all, set the oven to 180°C and put the barbecue on full bore. 2. The potatoes should be tossed about in a ‘high crack point’ oil such as rice bran/coconut, with the rosemary stems, a liberal sprinkle of sea salt, red wine vinegar and 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 what’s good for you. Literally, so good for you.) Tray it all up and put it straight in the oven.
3. Toss the broccolini in the chilli, oil and salt… and I would put this on top of the potatoes once they are looking crispy and fun. They will only need 20 minutes – enough to get some char on the tips and get that green chlorophyll pumping. I like a bitey veg, so if you want something softer, you may have to dirty another pan and sauté/blanch.
4. For the ribs, I marinate mine the night before in the Magic Green Sauce – but as with most marinades, especially on a grill, you can expect most of it to burn. So, dilute and relax the sauce with some oil.
5. Sear racks on the barbecue, on hot, then turn the knobs to low – ideally off indirect heat, with the lid closed, for 20 minutes. Always rest cooked meat. Always. Under foil.
6. Carve racks into single chops or happy half-racks. You can then use Magic Green Sauce to drizzle at your own discretion when eating. The veg gets some parmesan and lemon zest over the top.