Rack of Lamb with Panzanella | Jamie x Weber | Recipe in Description!

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Take the lamb out of the fridge and bring it to room temperature 30 minutes before cooking.
2. Preheat the barbecue on high with the lid closed for 10 to 15 minutes.
3. Peel the onion, cut it into 6 wedges, and grill with the whole capsicums for 5 to 10 minutes, turning often, until blistered and blackened all over. Add the bread for the last 2 to 3 minutes, flipping halfway, until lightly toasted. Put the capsicums in a bowl, cover, and leave for 20 minutes to steam.
4. Grate 1 tomato onto a serving platter, add 1 tbsp red wine vinegar and 3 tbsp extra virgin olive oil. Peel and grate in the garlic and add the capers. Add the onion wedges to the dressing, breaking them apart. Season with sea salt and black pepper.
5. Tear the toasted bread into bite-sized pieces and toss in the dressing with your hands until it has soaked up the dressing.
6. Cut the remaining tomatoes into 2 cm chunks and add them to the platter. Once the capsicums have cooled, remove as much skin as possible, the stalk and the seeds, tear into rustic slices and add. Tear over the basil and toss everything together.
7. Make sure the thyme is completely dry, strip the leaves, and pound them in a pestle and mortar with a large pinch of salt and a small pinch of black pepper to a green paste. Gradually pound in the rest of the salt. Store the unused thyme salt in an airtight jar.
8. Set the heat to medium-low (about 180°C). Drizzle the lamb with a little olive oil, season with a large pinch of thyme salt, and pat it over the meat. Grill fat-side down with the lid up for 5 minutes, or until golden brown, turning halfway.
9. Turn the heat up to medium-high (about 200°C). Move the lamb to a trivet and convection tray, rib-side down, place on the grill and cook for 30 to 35 minutes, turning occasionally, until a thermometer in the thickest part reads 54°C. Rest for 5 minutes.
10. Slice the lamb into cutlets, sprinkle with a little more thyme salt, and serve with the panzanella.

Summarized from Jamie Oliver's video. Watch it for the details.

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