rack of lamb & sides
SERVES 4-6 (plus 1-2 lunches)1kg potatoes, chopped into 2cm wedges or random chunks
Rice bran or coconut oil
3 rosemary sprigs
Sea salt flakes
3 tbsp red wine vinegar
1 garlic head, top trimmed off
2 bunches broccolini
1 tsp chilli flakes (totally optional)
2 racks lamb
3 tbsp Magic Green Sauce from my fridge hack section
(see page 140) and oil to loosen it up
Lemon zest and grated parmesan, to serveMy second favourite place to cook is on the barbecue – it’s outside
and the mess can burn away. Plus, you get serious sear and your
kitchen isn’t forced to resemble Summernats to achieve it. I love
a single chop, but to be done perfectly, they require perfect heat and
attention akin to stock-trading. A rack on the barbecue gives you all
the things you love – crunchy, chewy edges and soft ,tender insides.- First of all, set the oven to 180°C and put the barbecue on full bore.
- The potatoes should be tossed about in a ‘high crack point’ oil such
as rice bran/coconut, with the rosemary stems, a liberal sprinkle of
sea salt, red wine vinegar and the head of garlic, too. (Only ever roast
garlic in the skin. You’ll fight over the chewy golden gems when done
if you know what’s good for you. Literally, so good for you.) Tray it all
up and put it straight in the oven. - Toss the broccolini in the chilli, oil and salt... and I would put this on
top of the potatoes once they are looking crispy and fun. They will
only need 20 minutes – enough to get some char on the tips and get
that green chlorophyll pumping. I like a bitey veg, so if you want
something softer, you may have to dirty another pan and sauté/blanch. - For the ribs, I marinate mine the night before in the Magic Green
Sauce – but as with most marinades, especially on a grill, you can
expect most of it to burn. So, dilute and relax the sauce with some oil. - Sear racks on the barbecue, on hot, then turn the knobs to low
- ideally off indirect heat, with the lid closed, for 20 minutes.
Always rest cooked meat. Always. Under foil.
- Carve racks into single chops or happy half-racks. You can then use
Magic Green Sauce to drizzle at your own discretion when eating.
The veg gets some parmesan and lemon zest over the top.
fish tacos
SERVES 4-6 (plus 1-2 lunches)500g blue-eye cod, cut into baby-mouth-size bits
2 cups panko breadcrumbs
Tacos
¼ green cabbage, thinly sliced or shaved
1 cup sour cream
Lime wedges and coriander, to serve
black bean salsa
2 corncobs, blackened on barbecue
1 can black beans, rinsed
2 limes, juiced and zested
½ cup pecorino
Olive oil
Salt and pepper
guac sauce
2 avocados
2 limes, juiced
½ fresh jalapeños
1 tbsp pickled jalapeños
½ bunch corianderThe best thing about this is the DIY factor. It keeps you engaged with
people you live with. Hands are also delightful to eat from.- Toss the fish in the panko crumbs and fry, in batches, until golden.
(The cooking is essentially done. Except for charring the corn on the
barbecue. You can cheat here and boil or crack a can, but the burnt
bits do really taste great.) - To make the salsa, peel back corncobs, oil up and put them over
the barbecue flame. (This is also a good time to throw the soft tacos
on the side of the grill in foil, too!) Mix the cut kernels with the beans,
and add lime juice, pecorino and oil. Add salt and pepper to taste. - For the Guac Sauce, blitz the ingredients in something fast and
furious. It’s a truly delicious condiment. - All that’s left now is assembly. I still can’t bear my kids to stuff
up the first one, so I usually make it... then they’re on their own!
It’s all you can do to show them a good life. Serve with the cabbage,
sour cream, lime wedges and coriander. My eldest son hates spicy
stuff, avocado and sour cream. But he ate this one with everything
and loved it. #parenthood
Note: You could potentially prep all of this the night before and just
blitz the sauce, dress the salsa and fry the fish before eating.
At the end of the day,
the first thing I like to
think about (aside from
my family, of course) is,
“What’s for dinner?”
LUCY TWEED, COOK & FOOD STYLIST“
”
142 / Inside Out