Spiced Lamb Rack with Grilled Peach and Goats Cheese Salad

Get ready to embark on a culinary adventure with this mouthwatering Spiced Lamb Rack accompanied by a vibrant Grilled Peach and Goat Cheese Salad. This exquisite dish is a delightful fusion of succulent, spiced lamb and a refreshing salad that marries the sweetness of grilled peaches with the tangy creaminess of goat cheese. Whether you're celebrating a special occasion or simply seeking to elevate your dining experience, this heavenly combination is sure to impress and satisfy your taste buds.

INGREDIENTS

• 1kg Lamb Rack
• Olive Oil
• Gewürzhaus Ostro Italian Meat Rub (alternatively use 1½ teaspoons kosher salt ¾ teaspoon black pepper)
• 1/4 cup Pine nuts
• 1/4 cup extra virgin Olive oil
• 30 ml white Wine vinegar
• 1 tsp brown Sugar
• 1/2 tsp Sea salt
• 1/4 tsp freshly ground Black pepper
• 125 g baby Rocket
• 2 ripe Peaches ripe Peaches
• 75 g creamy Goats cheese
• 5 Potatoes
• Kosher salt
• Black pepper
• Olive oil

DIRECTIONS

1. Fill the charcoal basket half full, add 2 natural firelighters, and light. Leave grill open for 10 mins before closing and opening all vents. Set up the cooking system, for this cook we will prepare the Firehawk Kamado Grill for direct cooking. Add the cooking rack, and both cooking grates. Once the grill has reached 250°F set top vent between 3 and close lower vents 2/3 of the way. This is your desired cooking temperature.

2. Generously oil your prepared lamb rack. Add your favourite lamb rub (we used the delightfully savoury Gewürzhaus Ostro Italian Meat Rub), add a good pinch of sea salt. Massage the mixture into the lamb and let rest for 20 mins.

3. Set a potato on a cutting board and place a wooden spoon or chopstick on either side of the potato. With a sharp, knife, make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. The chopsticks should keep you from accidentally cutting too deeply or going all the way through. Place the potatoes with the cut side up in the baking tray, season with salt and black pepper. Cook in the grill for 45 minutes - 1 hour or until golden and crispy.

4. Prepare the salad, add rocket to a large bowl, slice peaches into quarters, and combine salad dressing and set aside. Once the grill is hot, place peaches flesh side down on grill plates, turning every few minutes until charred and sticky.

5. Add the lamb to the opposite grill plate, turning once, for around 7-8 mins on each side or until cooked to your liking. We went for an internal temp of 145°F for a perfect medium-rare.

6. Add the chard peaches to the rocket, drizzle salad dressing, and top with creamy goat's cheese and pine nuts.

7. Remove lamb rack from heat, let rest for 15 minutes before slicing into perfect lamb cutlets to be shared. Top with an extra pinch of sea salt and roasted pine nuts. (We also love to serve with a smokey, creamy Baba Ganoush and Hasselback potatoes).

Notes