spiced lamb rack with olive potatoes
4
Bart Beek, EssenceBBQLab
Directions
Olive Potatoes
Light barbecue, place a heavy frypan onto the centre grill, close the hood and set to 200 degrees Celsius.
Wash and dice the potatoes into 3cm pieces. Place into a bowl and add in the remaining ingredients, toss well to combine and place onto a baking paper lined oven tray. Place onto a roasting rack in the BBQ.
Add more olive oil into the hot pan and add in the garlic. Toss for 20 seconds then add in the onions and salt. Close the hood and roast for 35 minutes and when crisp and golden remove from the barbecue.
Add more olive oil into the hot pan and toss in the drained olives. Toss them around for 10 seconds then add in the potatoes and onions. Remove the bay leaves and lemon wedges. Add in the torn parsley and sage leaves. Toss well and keep warm until needed.
Berbere (Dry Spice Mix)
In a heavy pan using moderate heat, dry roast (without oil) the peppercorns, carom, coriander, cumin, allspice, fenugreek, and cardamom. Stir continuously while on the heat for 5 minutes or until fragrant. Remove to a mortar and pestle. Grind until fine, then add in the remaining ingredients.
Lamb Racks
Coat the lamb racks with the olive oil, berbere, lemon zest and salt.
Place onto the hot barbecue with the rosemary sprigs and grill, turning every 20 seconds until the core temperature reaches 55 degrees Celsius.
Rest in a warm position for 10 minutes before serving with the olive potatoes.
