Spiced Lamb Rack with Olive Potatoes

Bart Beek, EssenceBBQLab, Serves 4



400g small white potatoes
400g small red potatoes
50ml Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt with Chilli
4 fresh bay leaves
1 small lemon, cut into 4 wedges
1 tbsp dried oregano leaves
1 tsp smoked Spanish paprika

Roasted Onions

30ml Frantoio extra virgin olive oil
2 cloves of garlic, sliced
2 medium red onions, peeled and cut into wedges

Berbere (dry spice mix)

1 teaspoon black peppercorns
1 teaspoon whole carom seeds
2 teaspoon coriander seeds
2 teaspoon cumin seeds
1 teaspoon whole allspice berries 
1 teaspoon whole fenugreek seeds 
4 cardamom seeds 
1 teaspoon dried chilli flakes 
½ teaspoon ground cloves 
½ teaspoon ground nutmeg 
1 teaspoon ground ginger 
1 teaspoon ground cinnamon 
3 teaspoons salt flakes


2 x 8 bone lamb racks, frenched
50ml Frantoio extra virgin olive oil
3 tbsp berbere spice mix
1 lemon (zest only)
Salt to taste 2 sprigs of fresh rosemary


30 ml Frantoio extra virgin olive oil
150g Mount Zero Organic Pitted Kalamata Olives, drained
4 sprigs of parsley
4 sprigs of sage


Olive Potatoes

Ignite barbecue, place a heavy frypan onto the centre grill, close the hood and set to 200°C/392°F.

Wash and dice the potatoes into 3cm pieces. Place into a bowl and add in the remaining
ingredients, toss well to combine and place onto a baking paper lined oven tray. Place onto
a roasting rack in the BBQ.

Roasted Onions

Place the oil into the hot pan and add in the garlic. Toss for 20 seconds then add in the onions and salt. Close the hood and roast for 35 minutes and when crisp and golden remove
from the barbecue.


Place the olive oil into the pan and toss in the drained olives. Toss them around for 10 seconds then add in the potatoes and onions. Remove the bay leaves and lemon wedges. Add in the torn parsley and sage leaves. Toss well and keep warm until needed.

Berbere (dry spice mix)

In a heavy pan using moderate heat, dry roast (without oil) the peppercorns, ajowan, coriander, cumin, allspice, fenugreek, and cardamom. Stir continuously while on the heat for 5 minutes or until fragrant. Remove to a mortar and pestle. Grind until fine, then add in the remaining ingredients. When cool, place into an airtight container and store until required.


Coat the lamb racks with the olive oil, berbere, lemon zest and salt. Place onto the hot barbecue with the rosemary sprigs and grill, turning every 20 seconds until the core temperature reaches 55°C/131°F. Rest in a warm position for 10 minutes before serving with the olive potatoes.

Bart Beek, essencebbqLab

Recipe Ingredients from the Mount Zero Range