Ingredients

600g rack of lamb
30g Mixed Spice
10g Coconut oil
1 tbsp Thyme
1tbsp Rosemary
Coarse salt to taste
1 tbsp all-purpose seasoning
100g Washed mixed leaves
30g Honey & Chilli Dressing
10 rainbow tomatoes cut in half

Method

Preheat the grill and ensure it is very hot. Trim off any excess fat from the lamb rack.
Cut each rack off and season in a bowl with thyme, rosemary, mixed spice, all-purpose seasoning, pinch of salt and 10g coconut oil.
Grill the lamb for 2 minutes on each side then render the fat using some tongs to press it down. Set aside to rest for two minutes.
In a large bowl add the mixed leaves, tomatoes, pinch of salt and Honey & Chilli dressing.
Assemble the rack of Lamb, garnish with the beautiful salad and serve.