MEAT RECIPE

Lamb with Summer Tomatillo Mint Sauce

As the sun set over our camp sight and the fire started to burn down to create the perfect coal, I looked through the fridge at what I had picked up on our road trip, Tomatillos in the summer are perfect for the Grill, when they cook they go sweet and smoky, with a hit of acid that makes for a great sauce. This recipe reminds me of warm summer nights around the fire pit.

Ingredients

1 racks of lamb (not frenched) 1 teaspoon fennel seeds
1 teaspoon ground allspice
4 tomatillos
1/2 cup pepitas
1 clove garlic, finely chopped
1 bunch mint, finely chopped, plus extra leaves to garnish
1 bunch basil, finely chopped, plus extra leaves to garnish
1 bunch cilantro, finely chopped, plus extra leaves to garnish
finely grated zest and juice of 2 limes, plus extra lime cheeks to serve 1/3 cup honey
extra virgin olive oil
sea salt

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals (or use hardwood charcoal).

2. Place the lamb racks on a chopping board and coat with the fennel seeds and allspice. Set aside to rest and come to room temperature.

3. Roast the tomatillos over the fire for 5–10 minutes or until softened and caramelised. Set aside to cool, then finely dice.

4. Combine the pepitas, garlic and chopped herbs in a bowl. Add the tomatillo, lime zest and juice and honey, drizzle over some olive oil and gently toss together. Season to taste with salt.

5. Oil the grill grate over the coals, then add the lamb and cook for 5 minutes. Turn them

6. over and move to an area of medium heat, then cook for a further 10 minutes, turning once. Place the lamb on a cutting board and rest for 5 minutes, before cutting into individual cutlets.

7. Dress the lamb with the tomatillo sauce and garnish with the extra mint, basil and cilantro leaves. Serve with tortillas or your favourite side dish, with lime cheeks for squeezing over.

8. In partnership with Thor Industries.