Mediterranean Roast Lamb with Beetroot Relish

Cook Time 1 hour 30 minutes

Servings 2-3

Ingredients

2 x 500g lamb racks (french trimmed)

2 tsp extra virgin olive oil

¼ cup fresh mint leaves, loosely packed

50g feta, crumbled

For the Mediterranean Spice Rub

1 small garlic clove

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1 tsp sumac

1 tsp sea salt

1/4 tsp freshly ground black pepper

For the Beetroot Relish

2 whole beetroots, cleaned and trimmed, approx. 450g total

½ garlic clove

¼ red onion, peeled, roughly chopped

½ tsp cumin seeds

2 tbsp balsamic vinegar

½ tsp salt

¼ tsp pepper

Method

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C).

To start the beetroot relish, wrap each beetroot in a square of aluminium foil.

Roast the beetroots over indirect medium heat, with the lid closed, for 45 to 60 minutes, or until the beetroots are tender when pierced with a knife. Remove from the barbecue and leave to cool completely.

While the beetroots are cooking. Prepare the lamb. Lightly coat the lamb with olive oil and spread the spice mix over the lamb.

In a mortar and pestle, grind together all the spice rub ingredients into a paste.

Add the lamb to the barbecue. Roast the lamb over indirect medium heat, with the lid closed, until cooked through to your liking, about 35 to 40 minutes, for medium, depending on the thickness of the meat.

Once the beetroots have cooled, remove their skins. Roughly chop the beetroots and add to a food processor with the garlic, red onion, cumin and vinegar. Blitz to a desired consistency. Season with salt and pepper to taste.

Once the lamb has cooked through to your liking, remove from the barbecue and leave to rest before slicing.

Spread the beetroot relish onto the serving platter, place the sliced lamb next to the relish and garnish with the fresh mint leaves and sprinkle with crumbled feta.