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Coastal Spring Lamb Rack

Coastal Spring Lamb Rack, Harrisa & Beetroot Relish

By Shaun Clouston, Head Chef, Logan Brown, Wellington


Serves: 4

Cooking, Assembling & Serving

  • 4 Coastal Spring Lamb Racks
  • 100ml Olive oil
  • Salt & Fresh Milled Black Pepper
  • 1 Recipe Harrisa
  • 1 Recipe Beetroot Relish



  1. Pre-heat BBQ to 200 degrees C.
  2. Season the lamb racks with salt, pepper & rub with Olive oil.
  3. Seal the CSL racks on the hot plate until evenly coloured. Brush each CSL lamb liberally with the harrisa. Then drop down the lid of the BBQ and cook for a further 5-8 minutes.
  4. Open the BBQ and leave the cooked CSL racks to “rest” in a warm spot for at least 5 minutes.
  5. Carve and serve with the beetroot relish.
  6. Serve to your guests and enjoy.



  • 100g Roasted Rep Capsicum
  • 20g Red chillies
  • 25g Garlic cloves
  • 25g Coriander - fresh (leaves, stalks and roots)
  • 10g Mint Leaves - fresh
  • 20g Parsley Leaves - fresh
  • 1Tbl Tomato Paste
  • 3Tbl Brown Sugar
  • ½ Lemon  - juiced
  • 80ml Olive Oil
  • 1 tsp Cumin - ground
  • 1tsp Coriander - ground
  • 1 tsp Caraway seeds – (optional)
  • 1 tsp Black pepper - ground
  • 2 tsp Salt


1.    Place all ingredients into a blender or food processor and blend to form a smooth saucy paste.
2.    Will last for up to two weeks covered in the fridge


Beetroot Relish

  • 750gm grated beetroot
  • 375gm finely sliced onion
  • 200gm sugar
  • 175mls balsamic vinegar
  • 200mls fresh squeezed orange juice
  • 1Tblspn dried thyme
  • ¼ tspn chilli flakes
  • 75ml olive oil
  • Black pepper, salt to taste once cooled



  1. Combine all ingredients into a non reactive pot, bring to the boil simmer for Approx 1hr until liquid is reduced and beetroot is tender May need to add more liquid (water).
  2. Season to taste & place into sterilised jars. Once sealed this relish will last for approximately 6 months refrigerated.
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