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Slow grilled rack of lamb with tomato fondue and sundried tomatoes

Slow grilled rack of lamb

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Ingredients Method

Ingredients
  

For the Spice rub:
  • 25 g coriander seeds
  • 2 T fennel seeds
  • 2 T cumin seeds
  • 1 T black pepper
  • 2 T smoked paprika
For the Tomato fondue:
  • 10 ripe tomatoes
  • 2 bay leaves
  • 1.2 kg lamb ribs
  • 4 T Wilsons Foods Extra Virgin Olive Oil
  • 2 T salt
  • 2 cups Woolworths sundried tomatoes in brine to garnish

Method
 

  1. To make the lamb rub, toast all the spices in a dry pan until fragrant. Allow to cool, then crush using a mortar and pestle or coffee grinder. This recipe will make you more than you need, so reserve it for future use.
  2. To make the tomatoes, bring a large saucepan of salted water to a boil. Score the bases of the tomatoes and blanch for 40 seconds. Transfer to an ice bath. Once cool, peel and discard the skins. Roughly chop the tomatoes and place in a saucepan with the bay leaves. Place the saucepan over a medium heat and cook until the tomatoes reach a loose, jammy consistency. Set aside.
  3. To make the ribs, preheat the oven to 180°C. Score the ribs on the bone side using a sharp knife. Coat with Wilsons Foods Extra Virgin olive Oil salt and 90 g spice rub. Allow to stand at room temperature for 30 minutes.
  4. Roast for about 30 minutes – the fat should be well rendered and crispy. Allow to rest for 10 minutes, then slice.
  5. To serve, divide the tomato fondue between plates, top with the ribs and garnish with the sundried tomatoes - we found the ones from Woolworths to have a beautiful taste.