Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
6 stalks asparagus, trimmed
2 wedges pumpkin, deseeded
1 rack of lamb, bones cleaned, fat trimmed
4 tbsp Pukara Estate Premium Extra Virgin Olive Oil
Pukara Estate Charcoal and Olive Smoked Salt Flakes
½ cup Greek yoghurt
Juice of ½ lemon
2 tsp Pukara Estate Chilli Chimichurri
Method
Step 1
Coat the pumpkin wedges, lamb rack, and asparagus in olive oil and season with salt.
Preheat a barbecue to high heat. On the grill side, place the pumpkin wedges and cook for about 10 minutes, flipping halfway through.
After about 3 minutes, add the asparagus to the grill, tossing continuously.
On the flat side of the barbecue, place the lamb rack fat-side down to render the fat. Cook for 4–5 minutes, then turn it over and cook for another 4–5 minutes on the other side with the barbecue lid down.
Step 2
While everything is cooking, prepare the yoghurt dressing by mixing the Greek yoghurt, lemon juice, chilli chimichurri, and salt to taste in a small bowl.
Step 3
Once the lamb is cooked, allow it to rest for half its total cooking time, then slice it in half.
To plate up, place a wedge of pumpkin on each plate, add the grilled asparagus, and top with the lamb rack. Drizzle with the yoghurt dressing to serve.
BBQ Lamb Rack
Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
6 stalks asparagus, trimmed
2 wedges pumpkin, deseeded
1 rack of lamb, bones cleaned, fat trimmed
4 tbsp Pukara Estate Premium Extra Virgin Olive Oil
Pukara Estate Charcoal and Olive Smoked Salt Flakes
½ cup Greek yoghurt
Juice of ½ lemon
2 tsp Pukara Estate Chilli Chimichurri
Method
Step 1
Coat the pumpkin wedges, lamb rack, and asparagus in olive oil and season with salt.
Preheat a barbecue to high heat. On the grill side, place the pumpkin wedges and cook for about 10 minutes, flipping halfway through.
After about 3 minutes, add the asparagus to the grill, tossing continuously.
On the flat side of the barbecue, place the lamb rack fat-side down to render the fat. Cook for 4–5 minutes, then turn it over and cook for another 4–5 minutes on the other side with the barbecue lid down.
Step 2
While everything is cooking, prepare the yoghurt dressing by mixing the Greek yoghurt, lemon juice, chilli chimichurri, and salt to taste in a small bowl.
Step 3
Once the lamb is cooked, allow it to rest for half its total cooking time, then slice it in half.
To plate up, place a wedge of pumpkin on each plate, add the grilled asparagus, and top with the lamb rack. Drizzle with the yoghurt dressing to serve.