Herb-Marinated Lamb Rack with Charred Peas, Baby Courgettes, Spring Onion & Preserved Lemon Dressing

METHOD 

Make the rosemary marinade 

Preparation time: 5 minutes

Place the rosemary, olive oil, garlic, lemon zest, lemon juice and a generous pinch of sea salt into a food processor. 

Blitz until the rosemary and garlic are finely chopped and the mixture becomes a fragrant green oil. 

Season with freshly ground black pepper. 

Place the lamb rack into a dish and pour over the marinade, massaging thoroughly into the meat and fat. 

Cover and refrigerate for at least 2 hours, or ideally overnight. 

Remove from the fridge 30 minutes before cooking to bring the lamb towards room temperature. 

Make the preserved lemon dressing 

Preparation time: 5 minutes

Remove the seeds from the preserved lemons and roughly chop. 

Place into a blender with the honey, olive oil, lemon juice and white wine vinegar. 

Blitz until smooth and emulsified. 

Taste and season with sea salt if needed, bearing in mind that the preserved lemons will already be salty. 

Set aside until ready to serve. 

Prepare the vegetables 

Preparation time: 5 minutes

Toss the baby courgettes and spring onions with the olive oil and season with sea salt and freshly ground black pepper. 

Place the peas into a small grill-safe pan or metal sieve and set aside until ready to cook. 

Cook the lamb on the Kasai Grill 

Cooking time: 12-15 minutes

Preheat the Kasai Grill until the charcoal is glowing and the grill bars are hot. 

Remove any excess marinade from the lamb to prevent the rosemary and garlic from catching too quickly. 

Place the lamb rack fat-side down over a medium-high heat and cook until deeply caramelised.