Thyme-crusted rack of lamb

1. Remove the lamb from the fridge and bring to room temperature half an hour before cooking.
2. Ignite the burner, set it to high, and leave with the lid closed to preheat for 10 to 15 minutes.
3. Once the barbecue is at temperature, peel the onion, cut into 6 wedges and place on the grill along with the whole capsicums. Allow them to blister and blacken all over for 5 to 10 minutes, turning regularly. Add the bread and cook for the final 2 to 3 minutes, until lightly toasted, flipping halfway. Remove everything from the heat, placing the capsicums in a bowl. Cover and leave to steam for 20 minutes – this will make it easy to remove the skins.
4. Grate 1 of the tomatoes onto a serving platter, add 1 tablespoon of red wine vinegar and 3 tablespoons of extra virgin olive oil. Peel and grate over the garlic and add the capers. Add the onion straight into the dressing, breaking the wedges apart. Season to perfection with sea salt and black pepper.
5. Tear the toasted bread into rustic bite-sized pieces and add to the dressing. Use your hands to toss and mix everything together until the bread has soaked up all the lovely tomato dressing.
6. Chop the remaining tomatoes into 2cm chunks and add to the party. Once the peppers have cooled, remove as much black skin as possible, as well as the stalk and seeds, then tear into rustic slices and add to the serving platter. Tear over the basil and toss it all together with your hands.
7. Make sure the thyme is completely dry, then strip the leaves into a pestle and mortar, add a large pinch of the salt and a small pinch of black pepper and bash up to make a green paste. Slowly bash in the rest of the salt. We will only use some of the thyme salt today, but the rest will keep for a few months in an airtight jar.
8. Turn the heat to medium-low (about 180°C). Drizzle the lamb with a little olive oil and season with a large pinch of the thyme salt, patting it all over the meat. Place on the grill, fat-side down, and cook with the lid up for 5 minutes, or until golden brown, turning halfway through.
9. Turn the heat up to medium-high (about 200°C). Move the lamb to a trivet and convection tray, rib-side down, place on the grill and continue to cook for 30 to 35 minutes, or until a thermometer inserted into the thickest part registers 54°C, turning occasionally. Remove and leave to rest for 5 minutes.
10. Slice the lamb into cutlets and transfer to a serving board. Sprinkle over a little more thyme salt and serve alongside the panzanella. Delicious!

Recipe tested on a Weber Q+ Barbecue