As seen on Season 6 of Adelady TV, Channel Nine
Serves :: 2
Rack of lamb (6 cutlets)
1/4 cup olive oil
2 tsp dijon mustard
Freshly cracked black pepper
Garlic, finely grated
1 bunch of fresh mint, finely chopped
Zest of one lemon
4 tbsp Rio Vista Chilli Pressed Extra Virgin Olive Oil
Lemon wedge, to serve
1 – 2 tsp capers, to serve
Heat BBQ to high, with the grill plate on.
Remove the thick layer of lamb fat from the lamb rack. Slice the rack into lamb cutlets and set aside.
Combine the olive oil, dijon mustard, and freshly cracked black pepper. Add the cutlets into the marinade, and toss to make sure they are coated. Set aside.
While the lamb marinates, make the salsa. Add the garlic, mint, lemon zest, chilli oil, a splash more classic extra virgin olive oil, and a pinch of salt. Stir to combine.
Place each cutlet of lamb on the grill, making sure to let some of the oil drip off first to avoid creating flames. While the lamb is cooking, season with salt and a little more pepper. After 3-4 minutes, flip the cutlets to get a golden brown colour on each side (should only take another 30 seconds to 1 minute).
Remove cutlets from heat and place on a platter. Drizzle with the mint salsa and serve with a wedge of lemon and a sprinkling of capers.