for 4 person

Preparation

2	racks of lamb (each approx. 350 g)

Vegetables

600 g	coloured peppers, halved, deseeded
400 g	aubergines, cut into slices approx. 3 cm thick
1 ½ tbsp	olive oil
½ tsp	salt

Vegetable salad

1 ½ tbsp	lemon juice
1 tbsp	olive oil
1 tsp	harissa
1 bunch	parsley, roughly chopped
½ bunch	peppermint, roughly chopped

Racks of lamb

1 tbsp	olive oil
2 tbsp	harissa
½ tsp	salt

How it's done

Preparation

Take the meat out of the fridge approx. 30 mins. prior to cooking.

Vegetables

Brush the vegetables with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the vegetables over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Remove the vegetables from the barbecue, allow to cool slightly, cut into strips.

Vegetable salad

Whisk the lemon juice, oil and harissa in a bowl. Add the herbs with the vegetables, mix.

Racks of lamb

Whisk together the oil and harissa, season with salt. Coat the racks of lamb with the harissa oil.

Charcoal/gas/electric grill

With the lid down, grill the racks of lamb over/on a medium heat (approx. 200 °C) for approx. 7 mins. on each side. Wrap the meat in foil and leave to rest for approx. 5 mins. Cut the racks of lamb into chops, serve with the vegetable salad.

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