Nico's grilled rack of lamb with butterbean salad

Ingredients

Serves: 2
Time: 40 mins

If you'd like to cook this in the oven, heat the oven to 230C/450F and cook for 20 mins for medium. After 20 mins sear on the pan as per instructions below.

• 1 x 6 bone rack of Lamb

For the herby yoghurt

• 1 tbsp coriander seeds, toasted
• Handful of fresh dill
• Handful of fresh mint
• 1 garlic clove, grated
• 200g Greek yoghurt
• 1 lemon (juice)

For the salad

• 250g cherry tomatoes, halved
• 1 courgette, grated
• 1 x 400g tin butter beans, drained and rinsed
• 1 lemon
• 100 g pomegranate seeds (some to mix through if you want and some to garnish)

For the rub

• Zest of one lemon
• 1 tbsp salt
• 1 tbsp pepper

Method

1. Set up your charcoal BBQ with coals in one half, but none on the other. Place a water bath (foil tray filled with water)on the indirect side. Light the coals and leave until ash grey.
2. For Gas grills -To set up a direct and indirect side on your gas grill, turn all the burners on to a high heat and close the lid, when the grill has heated up, turn off one of the burners - this is your indirect side.
3. While your grill is heating, trim any excess fat off the lamb and score the fat cap diagonally.
4. Pat the lamb dry and drizzle with olive oil. Season all sides generously with your salt, pepper, lemon zest, rub and leave to sit for 30 mins.
5. Make a stand out of tinfoil by scrunching a large piece of tinfoil into a large sausage shape; this will rest on the grill propping the lamb up to stop it rolling over.
6. Place the lamb on the indirect side of the grill with the fattier side pointed at the fire
7. Close the lid and cook for 30 mins until the lamb reaches an internal temperature of about 51 C

For the Salad

1. Grate the courgette with the coarse side of a box grater and place in a sieve over a large bowl. Add a good pinch of salt, halve the tomatoes and mix together then set aside. The salt will help the excess moisture to come out of the courgette.

For the Herby Yoghurt

1. Crush the toasted coriander seeds and place in a bowl with the chopped dill, the chopped mint, the garlic and the Greek yoghurt.
2. Remove the lamb and move over to the direct side to sear. If you need to add more coals to get the heat up to high temp, just wait til they turn ash grey before adding the meat back on. If you're cooking on gas, increase the heat.
3. Sear the lamb for two minutes each side, turning after each minute, then remove from the BBQ and leave to rest on a warm plate for 5 minutes.

To Serve

1. Spread the herby yoghurt on the base of a large serving platter.
2. Remove the tomatoes and courgettes from the sieve, discarding the liquid in the bottom of the bowl, mix with the butterbeans.
3. Scoop the herby yoghurt onto the serving plate. Place the salad on top of it
4. Cut the lamb into individual chops and nestle them on top
5. Sprinkle pomegranate seeds.