FOR SMOKE BOX:
Place hickory wood chips, coconut and sugar in the smoke box and place on the hottest part of the barbeque.
Keep lid down.
RACK OF LAMB:
Rub rack of lamb liberally with extra virgin olive oil, salt and pepper.
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.
Place some of the crushed garlic into the hole and thread through a whole spring of rosemary.
Place the red capsicum on the griddle until it begins to char. You will need to turn it on all sides.
When it is charred, take off the griddle and let cool.
Cut the Roma tomatoes into quarters or eighths and place on flat plate with oiled, peeled and sliced onion.
Cook until tomatoes and onions soften.
Slice the eggplant and zucchini, rub with olive oil, salt and pepper and place on griddle.
When the capsicum has cooled, peel the skin off, which should separate away from the flesh easily.
Then deseed the capsicum and cut into strips.
Place all ingredients in a pot together with 2 tablespoons of tomato puree and a crushed garlic clove.
Stir together until sauce thickens. Finally add chopped basil and stir through.
Let cool to room temperature and serve.
FIG AND ROCKET SALAD :
Sprinkle figs lightly with sugar.
Place on the grill until they start to soften.
Take off the grill, let stand until cool.
Mix rocket leaves with salt, pepper, olive oil and balsamic vinegar.
Place figs in with rocket and toss gently.
Peel and cut cucumber lengthways in half, deseed, and chop into small pieces.
Combine with yoghurt, a crushed garlic clove, lemon juice, salt, pepper and a touch of olive oil.
Mix well and keep cool until time to serve.
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