Ingredients

Method

• 1.3 kg rack of lamb ribs 
• juice of 2 lemons
• 2 T crushed coriander seeds 
• pinch of ground nutmeg 
• salt and cracked black pepper, to taste 
• Maldon salt to finish 
Salsa verde 
• ¼ cup finely chopped fresh parsley 
• 2 T chopped capers 
• 1 clove garlic, finely chopped 
• 1 T dijon mustard
• juice of 1 lemon 
• ¼ cup extra-virgin olive oil 
• salt and cracked black pepper, to taste 

Method

Ingredients

1. Make the salsa verde first. Combine all the ingredients in a small bowl, stir well and set aside to allow the flavours to meld.

2. Score the fat side of the rack with a sharp knife in a diamond pattern.

3. Generously rub the lamb with the lemon juice, then sprinkle over the coriander, nutmeg and liberal amounts of salt and cracked black pepper.

4. Place the lamb rack in a hinged grid.

5. Build a wood fire. It need not be too large initially, as you’ll keep adding a log or two to maintain steady flames. Position your hinged grid vertically next to the fire (30–50 cm away from the flames) so that the lamb rack is standing upright with the bone side facing the fire.

6. Grill for 30 minutes, then turn the grid so that the fat side now faces the flames. Grill for another 30 minutes, then turn again. Keep rotating every 30 minutes. Cooking time will vary depending on the size and thickness of the lamb rack, but it typically takes between 2 and 3 hours.

7. When done, remove the lamb rack from the grid, place it on a cutting board with the bone side facing up and slice between the ribs. If you still have a bit of fire left, you can crisp up the remaining fat to a golden brown.

8. Serve with a sprinkle of Maldon salt and the salsa verde on the side.

Find more lamb recipes here 

Extracted with permission from Freestyle Cooking with Chef Ollie (Penguin Random House South Africa)