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http://www.lifestylefood.com.au/recipes/1619/smoked-bbq-rack-of-lamb-caponata-and-fig-rocket-salad-served-with-tzaziki

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Smoked BBQ Rack of Lamb, Caponata & Fig Rocket Salad Served with Tzaziki.

Ingredients

  • FOR SMOKE BOX

  • sugar

  • coconut

  • hickory bbq wood chips

  • RACK OF LAMB

  • 1 rack of lamb

  • extra virgin olive oil

  • 1 sprig rosemary

  • garlic

  • salt & pepper

  • CAPONATA

  • 2 roma tomatoes

  • 1 large spanish onion

  • 1 large red capsicum

  • 1 zucchini

  • 1 eggplant

  • 2 tablespoons tomato puree

  • fresh basil leaf

  • garlic

  • FIG AND ROCKET SALAD

  • 2 fresh figs

  • rocket leaves

  • balsamic vinegar

  • salt & pepper

  • olive oil

  • TZAZIKI

  • 4 tablespoons greek style yoghurt

  • 1 lemon

  • 1 medium cucumber

  • salt & pepper

  • olive oil

Method

  • FOR SMOKE BOX:

  • 1.

    Place hickory wood chips, coconut and sugar in the smoke box and place on the hottest part of the barbeque.

  • 2.

    Keep lid down.

  • RACK OF LAMB:

  • 1.

    Rub rack of lamb liberally with extra virgin olive oil, salt and pepper.

  • 2.

    Place a skewer from one end of the lamb rack through the eye to the other end to create a small hole through the centre of the meat.

  • 3.

    Place some of the crushed garlic into the hole and thread through a whole spring of rosemary.

  • CAPONATA:

  • 1.

    Place the red capsicum on the griddle until it begins to char. You will need to turn it on all sides.

  • 2.

    When it is charred, take off the griddle and let cool.

  • 3.

    Cut the Roma tomatoes into quarters or eighths and place on flat plate with oiled, peeled and sliced onion.

  • 4.

    Cook until tomatoes and onions soften.

  • 5.

    Slice the eggplant and zucchini, rub with olive oil, salt and pepper and place on griddle.

  • 6.

    When the capsicum has cooled, peel the skin off, which should separate away from the flesh easily.

  • 7.

    Then deseed the capsicum and cut into strips.

  • 8.

    Place all ingredients in a pot together with 2 tablespoons of tomato puree and a crushed garlic clove.

  • 9.

    Stir together until sauce thickens. Finally add chopped basil and stir through.

  • 10.

    Let cool to room temperature and serve.

  • FIG AND ROCKET SALAD :

  • 1.

    Sprinkle figs lightly with sugar.

  • 2.

    Place on the grill until they start to soften.

  • 3.

    Take off the grill, let stand until cool.

  • 4.

    Mix rocket leaves with salt, pepper, olive oil and balsamic vinegar.

  • 5.

    Place figs in with rocket and toss gently.

  • TZAZIKI:

  • 1.

    Peel and cut cucumber lengthways in half, deseed, and chop into small pieces.

  • 2.

    Combine with yoghurt, a crushed garlic clove, lemon juice, salt, pepper and a touch of olive oil.

  • 3.

    Mix well and keep cool until time to serve.

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