For the lamb:
2 racks of lamb
Salt and pepper
Oil
2 cloves garlic, minced
For the vegetable skewers:
1 red bell pepper
1 zucchini
6 to 8 button mushrooms
4 shallots
6 parboiled new potatoes
For the roasted garlic glaze:
10 cloves garlic
45 g cane sugar
1 can high-quality crushed tomatoes
1/2 bunch fresh thyme
Salt and pepper
For the cold mint sauce:
300 ml Turkish yogurt
1 dl chopped mint
1 clove garlic, minced
Drizzle of honey
Salt and pepper
Remove any possible membranes from the racks, season with salt and pepper and rub the meat with the oil. Roll the lamb together with the garlic in a bowl.
Cut the vegetables into rather large pieces, skewer and season with salt and pepper.
For the glaze, roast the garlic in a hot dry pan for about 5 minutes, turning every so often, until light brown. Then, place in a bowl with the remaining ingredients and blitz with a stick blender until smooth.
You can make the cold mint sauce a day in advance to let the flavours develop. Mix together all the ingredients in a bowl and place in the refrigerator.
Sear the lamb on the lower rack of a hot grill, then move to the upper rack and let cook away from direct heat until the internal temperature reaches 57 °C. Then remove, wrap in foil and let rest for about 10 minutes. Then slice into individual ribs. You can place the vegetables on the lower rack after you have moved the lamb to the upper rack and brush on the glaze during their cooking.
Serve with the delicious mint yogurt sauce!
