Nothing screams the beginning of summer like a good ol’ barbeque! This recipe is special because it’s one of those ones that looks complicated and fancy but actually is quite easy. There are just a few steps, and even though you are making the parsley & mint verde in the morning and stirring hourly, you still have time to relax, make your side dishes, and catch up with friends and family in the early summer sun.
As always, black garlic provides an interesting addition to this dish. It helps deepen the flavor, and provides a unique sweetness to counter the anchovy in the mayo. Enjoy with your favorite spring salad, and if you’re really feeling in a black garlic mood, a black garlic + chocolate dessert!
Recipe credit: In Daily
Parsley & Mint Verde
2/3 cup extra virgin olive oil
1/3 cup lemon juice
¼ cup shallots, finely chopped
1 tbs garlic cloves, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup fennel bulb, finely chopped
2 tbs capers, roughly chopped
½ tbs black pepper, freshly ground
½ tbs sea salt flakes
Place all ingredients into a bowl, mix well and refrigerate for half a day, mixing every hour to blend and develop the flavour.
Black Garlic and Anchovy Mayo
1 cup good-quality mayo
2 tbs anchovies
2 tbs black garlic cloves
Place all ingredients into a small food processor and blend until smooth
4 lamb racks, Frenched
1 tbs thyme, finely chopped
¼ cup cooking oil
1 tbsp sea salt flakes
1 tbs black pepper
For garnish: Pomegranate, lemon zest, frest mint and parsley
Heat up the char grill to a medium heat.
Oil the lamb and season with remaining ingredients.
Cook to medium (probe with a thermometer to 70c if unsure).
Rest for 10 minutes before carving and serving with the mayo and verde.
Garnish with pomegranate, lemon zest, fresh mint and parsley leaves.