BBQ LAMB RACK

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PREP TIME 15 minutes
COOK TIME 20-25 minutes
SERVES 1

INGREDIENTS

6 stalks asparagus, trimmed

2 wedges pumpkin, deseeded

1 rack of lamb, bones cleaned, fat trimmed

4 tbsp olive oil

Salt, to taste

½ cup Greek yoghurt

Juice of ½ lemon

2 tsp Pukara chilli chimichurri

METHOD

Step 1 

Coat the pumpkin wedges, lamb rack, and asparagus in olive oil and season with salt.

Preheat a barbecue to high heat. On the grill side, place the pumpkin wedges and cook for about 10 minutes, flipping halfway through.

After about 3 minutes, add the asparagus to the grill, tossing continuously.

On the flat side of the barbecue, place the lamb rack fat-side down to render the fat. Cook for 4–5 minutes, then turn it over and cook for another 4–5 minutes on the other side with the barbecue lid down.

Step 2

While everything is cooking, prepare the yoghurt dressing by mixing the Greek yoghurt, lemon juice, chilli chimichurri, and salt to taste in a small bowl.

Step 3

Once the lamb is cooked, allow it to rest for half its total cooking time, then slice it in half.

To plate up, place a wedge of pumpkin on each plate, add the grilled asparagus, and top with the lamb rack. Drizzle with the yoghurt dressing to serve.