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

Directions

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

Directions

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

Directions

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.