This recipe features a mouth-watering peri peri grilled New Zealand Spring Lamb rack, complemented by a delicious corn salad. The tangy and smoky flavors are perfect for summer gatherings, making it an ideal dish to impress guests.
1: Preheat oven to 400F.
2: Mix together red peppers, red onion, jalapeno, garlic, and 1 Tbsp olive oil. Roast the vegetables in the oven for 30 minutes and then transfer into a blender with red wine vinegar, 3/4c olive oil, paprika, oregano, basil, 1 Tbsp salt, 1 tsp pepper, lemon zest and juice. Set aside to cool.
3: Season both sides of the lamb with salt and pepper and place them in a resealable bag with half the peri peri. Marinade in the fridge overnight and save the rest of the peri peri for basting or as a sauce.
4: Preheat half of the grill to 500F and pull the lamb out of the fridge to temper.
5: Season the corn with 1 tsp olive oil, salt and pepper and grill for 10 minutes.
6: Cut the kernels from the cob and mix in tomatoes, shallot, cilantro, salt, pepper, lime zest, juice, and remaining olive oil.
