Rack of Lamb & Sides
Racks on the barbecue, potatoes and broccolini crisping in the oven, and the magic green sauce doing double duty - crunchy chewy edges, soft tender insides.
Serves: 4
Prep time: 15 minutes, plus overnight marinating
Cook time: 45 minutes
INGREDIENTS
2 racks of lamb
3 tablespoons magic green sauce (salsa verde, from the fridge hacks), plus oil to loosen
1kg potatoes, chopped into 2cm wedges or random chunks
3 tablespoons red wine vinegar
3 sprigs rosemary
2 bunches broccolini
1 teaspoon chilli flakes (totally optional)
1 head of garlic, top trimmed off
high-smoke-point oil (rice bran or coconut), for roasting
sea salt, for seasoning
parmesan and lemon zest, to serve
METHOD
Marinate the racks of lamb the night before in the magic green sauce.
Preheat the oven to 180C and get the barbecue on full bore.
Toss the potatoes in a high-smoke-point oil (rice bran or coconut), the rosemary stems, a liberal spray of sea salt, the 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 what's good for you. Literally, so good for you. Tray it up and straight into the oven.
Toss the broccolini in the chilli, oil and salt, and put this on top of the potatoes once they're looking crispy and fun (about halfway). They'll 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 saute or blanch.
For the lamb: 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 first. Sear the racks on hot, then turn the knobs to low - ideally off to indirect heat, lid closed, for 20 minutes.
Always rest cooked meat. Always. Under foil.
Carve into single chops or happy half racks. Use the remaining green sauce to drizzle at your own discretion as you eat. The veg gets some parmesan and lemon zest over the top.
HINTS
My second favourite place to cook is the barbecue - it's outside, the mess can burn away, you get a serious sear, and your kitchen isn't forced to resemble Summernats to achieve it.
A single lamb chop needs perfect heat and attention akin to stock trading, but a whole rack on the barbecue gives you all the things you love with far less fuss.
Only ever roast the garlic head in its skin - the soft golden cloves that squeeze out are the fought-over prize.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 14200kJ (3395 calories)
Protein: 180g
Fat: 195g
Saturated fat: 80g
Carbohydrates: 190g
Sugars: 15g
Fibre: 25g
Sodium: 1800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.