Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Grilled rack of lamb with mint salsa verde and pistachio crumble
Serves 6-8 Starters and mains
Ingredients
- 2 racks of lamb (total 16 chops), French-trimmed
- extra virgin olive oil, to rub
- 95g pistachios, toasted and coarsely chopped, to garnish
For the mint salsa verde
- 60g mint leaves, plus extra to garnish
- 45g flat-leaf parsley leaves
- 15g tarragon leaves
- 1tbsp capers, drained
- 1 garlic clove
- 3 oil-packed anchovy fillets
- grated zest 1 lemon, plus juice of 1/2
- 120ml extra virgin olive oil
- 1 Fresno or other fiery chilli, finely diced, plus extra to garnish
Method
In a food processor or high- powered blender, pulse all the ingredients for the salsa verde, apart from the chilli, until you have a coarse purée. Season to taste with coarse sea salt and black pepper and fold in the chilli. Set aside.
Preheat a charcoal or gas barbecue to medium-high heat, and set it up with two zones for indirect cooking (a hot and a less hot side). You want the temperature to hover around 205C.
Cover the exposed part of the lamb bones in foil. Rub the meat with olive oil and season well with coarse sea salt and black pepper. Put the lamb on the hot side of the grill and cook for 6-7 minutes. Flip the lamb racks and cook for 5 minutes more. Move to the cooler side of the grill, close the lid and cook for another 15 minutes or so until the internal temperature reaches 52C for medium-rare.
Cut the lamb into double chops, with 2 bones in each chop. Transfer to a platter and spoon the salsa verde over the top. Garnish with the extra chilli and mint and the pistachios and serve immediately.
Advertisement