for 4 person

Marinade

1 tbsp	honey mustard
2 tbsp	olive oil
2 tsp	fennel seeds, crushed
¾ tsp	salt
a little	pepper
2	racks of lamb (each approx. 350 g)

Mint salsa

3 tbsp	white balsamic vinegar
2 tbsp	olive oil
2 tbsp	water
1	garlic clove, squeezed
1 ½ bunch	peppermint, finely chopped
50 g	unsalted, shelled pistachios, finely chopped
1 tsp	fennel seeds, crushed
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

2	courgettes, cut lengthwise into thin slices
2 tbsp	olive oil
½ tsp	salt

How it's done

Marinade

Combine the mustard, oil and fennel seeds, season. Rub the marinade into the meat, cover and marinate for approx. 30 mins.

Mint salsa

Combine the balsamic, oil, water and garlic, mix in the mint, pistachios and fennel, season.

Charcoal/gas/electric grill

With the lid down, grill the racks of lamb over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Remove the lamb, cover and leave to rest for approx. 5 mins. Mix the courgette with the oil and salt, grill for approx. 3 mins. on each side. Carve the racks of lamb, serve with the courgette slices and salsa.

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