Cook time 20 minutes
5 pin lamb rack
1 generous tsp Tasman schezwan pepper
3-4 White anchovies
1 tbsp Mayonnaise
1 lemon cheeks
1 tsp Tasman sea salt
Step 1 Place the lamb rack on the warming plate, next to the direct heat of the ozpig.
Step 2 While the lamp is warming, add schezwan pepper to a mortar and pestle and grind down, then add white anchovies, mayonnaise and lemon, grind into a paste.
Step 3 Season lamb with sea salt and transfer to the grill plate on the ozpig, with the fatty side facing down. Cook for approximately 5 minutes then turnover and cook the other side for a further 5 minutes. To finish, turn over again and continue to cook for 2 minutes. Remove from the grill and sit on the warming plate. Allow to rest for 5 minutes.