An extremely tasty dish with a real Lemon kick to it, bringing out the full flavour of the lamb. Ask your butcher to French cut a rack of lamb and separate it into individual pieces-you should get 8 cutlets. This is a Moroccan style dish great served with couscous and tabbouleh.
¼ cup chopped fresh coriander
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
4 cloves garlic, minced
¼ cup sliced preserved lemon
1 tablespoon olive oil
ground black pepper to taste
1 rack of lamb, trimmed and French cut
¼ cup sliced kalamata olives
1 red capsicum, thinly sliced
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Stir coriander, parsley and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, preserved lemon, olives, olive oil and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminum foil to keep them from burning. Stir the olives and capsicum into the reserved mixture and keep warm over low heat.
Preheat the barbecue plate to medium heat and brush with some olive oil.
Cook the lamb rack on the barbecue about 4 minutes per side for medium-rare. Baste occasionally with the herb mixture. Once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
To serve, arrange lamb chops on a platter, spoon some of the herb mixture over them, and sprinkle with the remaining, coriander, mint and parsley.