Sixty shades of salt can help transform a rack of lamb
I HAVE cooked a few racks of lamb because I love how they taste, how quickly they cook and how simply changing what you serve it with makes for a completely different meal.
There is nothing like a beautiful salt rub to give a beautiful piece of meat the wow factor.
I have become a little obsessed with the artisan salt market and it seems to be growing all the time.
The salt rub I used for this recipe took my fancy because of its quirky novelty value, but also has the flavour to match.
Sixty Shades of Salt is a rub with all of the classic flavours which match so well with red meat - onion, garlic, fennel seeds but also has a couple of bonus ingredients which give it its name.
I'll let you think about that assuming you have all heard of the book which has inspired the name.
My family members have never been big salt eaters, in fact it has always been used sparingly.
This brings them to mock me frequently for my snobbish taste in salt.
But I stand by my word that a good quality salt with a little personality can transform the simplest ingredients into the tastiest of meals.
And you would be surprised about how many different flavours of salt are out there at the moment.
One of my favourites - a smoked fleur de sel - just adds this incredible depth to things as simple as tomatoes and watercress and plain potatoes.
I have even been known to stick my finger into the pot for a little taste every now and then.
Check out saltoflife.com.au to see the variety of flavours available.
Lamb with pickled beetroot and heirloom and watercress salad
1 large beetroot
2 tbs white vinegar
4 tbs sugar
400g heirloom cherry tomatoes
1 bunch of watercress
3 Frenched racks of lamb with 4 points (bones sticking out)
1 medium cucumber
Your favourite salt rub
Salt and pepper
Preheat oven to 200 degrees. Rub a small amount of olive oil on the fatty side of the racks of lamb. Rub in your favourite salt and place in oven.
Peel and grate beetroot. Combine with vinegar and sugar in a bowl and set aside.
Cut tomatoes in half. Pick off the leaves of the watercress and combine in another bowl. Season with salt, pepper and a little olive oil.
Peel the cucumber using a potato peeler so it forms long ribbons. Set aside.
Depending on how pink you like the lamb and the size of the rack, the meat should be ready in about 20 minutes (very pink).
Take it out of the oven and let rest for five minutes before slicing between the bones to serve up as cutlets.
Squeeze the liquid out of the beetroot before plating up. Plate up tomatoes and cucumber and finally lamb.