Entertaining looks pretty good with this recipe! Just wait until people see you barbequing the grapes!
1 - Remove Plastic from lamb and spread out on a tray. Scatter over Celery Salt, Rosemary, and some cracked pepper, then rub all over to coat. Drizzle lamb with oil and stand for 1 hour to come to room temperature.
2 - Meanwhile, t make the Ajo Blanco, place bread in a blender with 2/3 cup (approx. 160ml) water and stand for 5 minutes to soften. Heat oil in frypan over medium-high heat. Add Garlic and Almonds and cook for 2-3 minutes or until aromatic and turning golden. Reserve some of the almonds to serve then transfer remaining mixture and oil to blender along with vinegar and 2 ice cubes, and whiz until smooth. Season to taste and chill.
3 - Preheat BBQ over high heat. Add grapes and lamb, fat side down, cover and cook for 10 minutes without touching, or until fat is rendering to a golden brown, and blood is showing on the surface of the meat. Turn both lamb and grapes and cook covered for a further 8-10 minutes or until meat has medium resistance when pressed at the center, and the grapes are charred. Set aside on a tray and rest for at least 10 minutes.
4 - Halve the grapes and combine with radish, chives and juice. Season with salt and pepper.
5 - To serve, spoon Ajo Blance onto a plater. Thinly slice lamb and arrange over the top, then spoon grape mixture and scatter with reserved almonds and mint leaves.
Difficulty
