Plump lamb racks are treated to a slathering of mustard-mayonnaise marinade, before being coated generously in a herbaceous, nutty crust, then barbequed to meltingly tender perfection!
With a super simple zucchini and pea salad providing a delicious fresh base for a sweet and tangy dressing, featuring preserved lemon for an unexpected burst of flavour, this lamb dish is a summer BBQ sensation.
2 x 350-500g lamb racks
1 tbsp Best Foods mayonnaise
1 tbsp Dijon mustard
1 cup fresh breadcrumbs
100g pistachios, finely chopped
60g parmesan, finely grated
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
Salt and pepper
Zucchini and Pea Salad
3-4 zucchini, cut lengthways in to very thin ribbons
½ red onion, thinly sliced
1 cup frozen peas
Mint and Preserved Lemon Dressing
½ cup Best Foods mayonnaise
2 tbsp lemon juice
1 tsp honey
1 tbsp preserved lemon, rind only, finely chopped
1 tbsp fresh mint, finely sliced
Prepare the lamb racks by removing any silver membrane, then pat the meat dry with paper towels.
Mix the mayonnaise and mustard together in a small bowl, then smear a thin layer over the lamb racks, ensuring all the meat is evenly coated.
Mix the breadcrumbs, pistachios, parmesan and herbs together in a bowl and season generously with salt and pepper. Gently press the mixture all over the coated lamb, pressing down to ensure the crust adheres to the marinade.
Set up a BBQ grill for 2-zone cooking:
Charcoal – heat coals using a chimney, then pour them carefully on to one side of the charcoal grate only, then replace the cooking grate
Gas – preheat the grill using the burners on one side of the grill only
Gently place the lamb racks on to the indirect side of the grill (the side without burners on/hot coals below) and insert a BBQ thermometer if you are using one, then replace the lid.
Cook the lamb indirectly for 30-35 minutes, or ideally until an internal temperature of 57°c (135°f) is reached to ensure a medium rare finish. Once this temperature has been reached, gently remove the meat from the grill and set aside to rest for 5 minutes.
While the lamb is cooking, prepare the salad by combining the ribboned zucchini and sliced onion in a bowl.
Pour boiling water over the frozen peas and set aside for a few minutes, then rinse with cold water and drain well, before mixing them through the other salad ingredients.
Mix the dressing ingredients together in a small jar or jug and set aside.
To serve, cut the lamb racks in to halves, or individual cutlets if you prefer, and place on a serving dish. Serve the lamb alongside a generous portion of the zucchini salad and add the mint and preserved dressing to suit your individual taste.