Nothing screams the beginning of summer like a good ol’ barbeque! This recipe is special because it’s one of those ones that looks complicated and fancy but actually is quite easy. There are just a few steps, and even though you are making the parsley & mint verde in the morning and stirring hourly, you still have time to relax, make your side dishes, and catch up with friends and family in the early summer sun.

As always, black garlic provides an interesting addition to this dish. It helps deepen the flavor, and provides a unique sweetness to counter the anchovy in the mayo. Enjoy with your favorite spring salad, and if you’re really feeling in a black garlic mood, a black garlic + chocolate dessert!

Recipe credit: In Daily

Serves 10

Parsley & Mint Verde

Ingredients

2/3 cup extra virgin olive oil
1/3 cup lemon juice
¼ cup shallots, finely chopped
1 tbs garlic cloves, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup fennel bulb, finely chopped
2 tbs capers, roughly chopped
½ tbs black pepper, freshly ground
½ tbs sea salt flakes

Method

Place all ingredients into a bowl, mix well and refrigerate for half a day, mixing every hour to blend and develop the flavour.

Black Garlic and Anchovy Mayo

Ingredients

1 cup good-quality mayo
2 tbs anchovies
2 tbs black garlic cloves

Method

Place all ingredients into a small food processor and blend until smooth

Lamb racks

Ingredients

4 lamb racks, Frenched
1 tbs thyme, finely chopped
¼ cup cooking oil
1 tbsp sea salt flakes
1 tbs black pepper

For garnish: Pomegranate, lemon zest, frest mint and parsley

Method

Heat up the char grill to a medium heat.

Oil the lamb and season with remaining ingredients.

Cook to medium (probe with a thermometer to 70c if unsure).

Rest for 10 minutes before carving and serving with the mayo and verde.

Garnish with pomegranate, lemon zest, fresh mint and parsley leaves.