Prep time: 15 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients:

• 2 Lamb Racks  
• ¼ Cup Kalamata Olives pitted  
• 3 Tomatoes ripe 
• 1 ½ Tbsp Capers  
• 170g Marinated Artichokes  
• ½ Bunch Parsley  
• ½ Bunch Mint  
• 1 tsp Ground Cumin  
• 1 Lemon   

METHOD  

1. Remove the racks from the fridge at least 1 hr before cooking and preheat the BBQ to high heat. 

2. Finely dice the tomatoes, roughly chop the kalamata olives, chop the capers, chop the artichokes, and grate the zest of ½ a lemon. Place them in a mixing bowl. 

3. Wash, pick and finely chop the mint and the parsley, add to the bowl and add ½ cup of olive oil. Add the cumin and season with salt and pepper. Mix well and set aside.  

4. Place the lamb racks on the grill and sear for approx. 3-5mins on each side until golden brown. Turn the BBQ down to medium low and cover with a lit. If using charcoal, move the fire bits to one side and let the lamb racks cook on the indirect heat side of the BBQ.  

5. Cook for 15-20mins for medium rare or for a bit longer depending on the doneness that you will like the meat to be cooked. If using a thermometer, pierce in the middle of the meat and check that the internal temperature is approx. 55°C for medium rare.  

6. Let it rest for at least 10-15mins before cutting through into cutlets.  

7. Serve warm with tomato and olive salsa.