Moroccan Spiced Lamb Racks with Olive Tomato Salsa
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients:
- 2 Lamb Racks
- ¼ Cup Kalamata Olives pitted
- 3 Tomatoes ripe
- 1 ½ Tbsp Capers
- 170g Marinated Artichokes
- ½ Bunch Parsley
- ½ Bunch Mint
- 1 tsp Ground Cumin
- 1 Lemon
METHOD
1. Remove the racks from the fridge at least 1 hr before cooking and preheat the BBQ to high heat.
2. Finely dice the tomatoes, roughly chop the kalamata olives, chop the capers, chop the artichokes, and grate the zest of ½ a lemon. Place them in a mixing bowl.
3. Wash, pick and finely chop the mint and the parsley, add to the bowl and add ½ cup of olive oil. Add the cumin and season with salt and pepper. Mix well and set aside.
4. Place the lamb racks on the grill and sear for approx. 3-5mins on each side until golden brown. Turn the BBQ down to medium low and cover with a lit. If using charcoal, move the fire bits to one side and let the lamb racks cook on the indirect heat side of the BBQ.
5. Cook for 15-20mins for medium rare or for a bit longer depending on the doneness that you will like the meat to be cooked. If using a thermometer, pierce in the middle of the meat and check that the internal temperature is approx. 55°C for medium rare.
6. Let it rest for at least 10-15mins before cutting through into cutlets.
7. Serve warm with tomato and olive salsa.
