Lamb chops on the BBQ is iconically Australian. This recipe gives the dish a delicious Mediterranean twist. Make yourself a jug of ice-cold Sangria and you have the perfect Summer meal.
Frenched Lamb Rack for 2 (6-8 ribs usually serves 2)
1 large garlic clove
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp sea salt
1/2 tsp pepper corns
Extra salt, pepper and olive oil
Grind your cumin, coriander, 1/2 teaspoon of salt and pepper in a mortar and pestle.
Zest and juice half of your lemon and lime and pour into your mortar. Stir until combined.
Rub your marinade over the flesh of the lamb rack, place in a bowl/container and cover with a paper towel.
Leave to marinate in the fridge for at least 2 hours and bring to room temperate before cooking.
If you are short on time, leave on the bench to marinate while you prepare the rest of your dish.
Fire up the BBQ to a high heat, drizzle some olive oil over the lamb and place the lamb rack on the grill.
Allow the lamb to cook for 7 minutes each side for medium rare.
Turn the lamb over and cook for a further 5 minutes.
Allow the lamb to rest for 3 minutes before carving into 2 mini racks.
Serve with Patatas Bravas, Grilled Citrus Asparagus and Baby Carrots and Garlic Mint Yoghurt.