INGREDIENTS
- 1 Cleaver’s organic lamb rack
- 1 teaspoon cumin powder
- 1 tablespoon finely chopped fresh rosemary
- fresh black pepper
- grated zest of a lemon
- ⅓ cup extra virgin olive oil
Watermelon salad
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 400g of watermelon, cut into rough wedges
- A handful of mint leaves
- 100g soft feta crumbled
- ⅓ cup pistachio nuts roughly chopped (optional)
METHOD
- Combine cumin, rosemary, lemon zest and black pepper. Mix well. Cut lamb rack into cutlets and arrange them in a shallow dish, then coat with oil and mixture. Cover and set in fridge to marinate for 30 minutes.
- Meanwhile for the salad, combine oil and lemon juice. Toss watermelon and mint together with the dressing then top with crumbled feta and pistachio nuts if using.
- Heat BBQ or grilling pan over high heat. Cook lamb cutlets for 3 minutes a side for meat that’s just pink, or longer if you like your meat well done.
