Ingredients
- 2 cups hickory woodchips
- 2 × 6 -cutlet racks of lamb
- 4 very long rosemary sprigs
- 1 teaspoon smoky paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon oil
- 1 red capsicum (pepper), quartered
- 500 g (1 lb 2 oz) frozen broad beans
- 40 g (1½ oz) butter
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- pinch of sugar
- 2 tablespoons chopped mint leaves
Method
1. Soak the woodchips in cold water for at least 1 hour, or overnight. Drain and place in two small, disposable foil trays. Put a tray on either side of the grill in a kettle or covered barbecue. Preheat the barbecue to medium indirect heat.
2. Trim the lamb cutlets of excess fat, then trim and clean the exposed bones. Cut a shallow criss-cross pattern in the fatty side of the lamb. Using a thick wooden skewer, pierce two holes through the centre of the meaty parts of each lamb rack and insert a long sprig of rosemary into each one, all the way through. Combine the paprika, salt, pepper and oil in a small bowl and brush the mixture all over the lamb.
3. While the barbecue grill is heating up, add the capsicum, skin-side-down, and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and cut the flesh into long thin strips.
4. When the grill is smoking, stand the lamb upright in a large roasting tin, with the bones interlocking. Put the tin in the centre of the grill plate, then lower the lid and roast for 20 minutes for medium rare, or until cooked to your liking. Remove from the heat, cover loosely with foil and allow to rest. (If using a gas barbecue, put the lamb directly over the heat.)
5. While the lamb is resting, put the broad beans in a large saucepan of lightly salted boiling water. Cook for 2 minutes, then drain, refresh in cold water and drain again. Remove and discard the tough outer skins.
6. Melt the butter and oil in a frying pan. Add the garlic and capsicum and cook over medium heat for 5 minutes, or until fragrant. Add the broad beans, sugar, and salt and freshly ground black pepper to taste. Toss gently until heated through, then stir in the mint. Serve the vegetables hot with the lamb racks placed on top, allowing 3 cutlets per person.
