• Bring the rack of lamb up to room temperature.

How to make herb crust

• Make the crust by combining all the ingredients in a blender and process to a paste. Add a little water if the paste doesn’t blend well in your blender.
• Spoon the herb paste over one side of the rack of the lamb and spread smooth for a 1cm thickness. (Sprinkle over dried herbs if desired for a “grassy look”).

How to grill rack of lamb

• Bring a barbecue with a lid on it up to a heat of between 225℃ and 250℃/437°-482°F. Place the lamb on a bed of fresh thyme (optional) on a heat proof bbq safe metal dish and roast in the barbecue for 25-30 minutes with the lid down.

Sides (optional)

• Bring a pan of water to the boil and add the stock and turmeric. Add the broad beans, deshelled from their pods and simmer for 5 minutes. Add the cauliflower and simmer for a further 3 minutes and drain thoroughly. Set the vegetables aside and when ready finish them off on the barbecue for 4-5 minutes until slightly charred.

How to make burnt butter sauce

• For the burnt butter, cut the butter into cubes and melt on a low heat until melted. Whisk constantly and wait until the butter starts to turn a rich caramel colour, about 4 minutes or so. Be careful not to blacken the solids in the butter as this will be burnt and bitter rather than golden brown which has the desired rich sweet flavour.

How to serve

• Rest the lamb for 5 minutes before slicing and serving with the cauliflower and beans and the burnt butter.