Parsley & Mint Verde
2/3 cup extra virgin olive oil
1/3 cup lemon juice
¼ cup shallots, finely chopped
1 tbs garlic cloves, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup fennel bulb, finely chopped
2 tbs capers, roughly chopped
½ tbs black pepper, freshly ground
½ tbs sea salt flakes
Place all ingredients into a bowl, mix well and refrigerate for half a day, mixing every hour to blend and develop the flavour.
Black Garlic and Anchovy Mayo
1 cup good-quality mayo
2 tbs anchovies
2 tbs black garlic cloves
Place all ingredients into a small food processor and blend until smooth
4 lamb racks, Frenched
1 tbs thyme, finely chopped
¼ cup cooking oil
1 tbsp sea salt flakes
1 tbs black pepper
For garnish: Pomegranate, lemon zest, frest mint and parsley
Heat up the char grill to a medium heat.
Oil the lamb and season with remaining ingredients.
Cook to medium (probe with a thermometer to 70c if unsure).
Rest for 10 minutes before carving and serving with the mayo and verde.
Garnish with pomegranate, lemon zest, fresh mint and parsley leaves.
Help our journalists uncover the facts
In times like these InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to donate to InDaily.