Recipe - Chilli Lamb & Best End

Stage 1

Stage 2

• 2. Tear apart the chillies and discard the seeds.
• 3. Place in small pan and dry fry lightly to toast the chillies a little. Do not burn or brown them or they will become bitter. Cover with water and bring to a simmer, and cook gently for ten minutes or until the chillies have softened.
• 4. Transfer the chillies and the liquid to the liquidiser and blitz again until smooth.

Stage 3

• 5. Pour the oil into a saucepan and then strain the chilli mixture through a kitchen sieve into the pan.
• 6. Cook on the stove, stirring constantly so that the consistency changes from watery to a firmer liquid.
• 7. Transfer to a bowl, add the avocado leaf and stir. Leave to cool but after ten minutes discard the leaf.
• 8. Check the seasoning.

Stage 4

• 9. Take the lamb rack and breasts and put in a dish and pour over the marinade Leave for 24 hours in the fridge.

Pink Onion Relish

• 1. Bring a pan of water to the boil.
• 2. Slice the onions and throw them into the water along with the cloves and bay leaves. Cook for 30 seconds and then strain. Place the onions and spice into a bowl and add the juice of 2 oranges and 1 lime.
• 3. Cover and when cool place in the fridge of 24 hours.

Finally!...

• Place the breasts in a tinfoil dish and bake gently for a couple of hours in the Weber. You want them to become tender and slightly sticky and caramelised. Lift the racks from the marinade and dry roast for about 8 to 10 minutes to give a nice rosy pink. Set to one side to rest.
• To serve cut the breasts into ribs and the best end into chops and arrange on platters. Garnish with the onion relish.