French-style rack of lamb

1 Preheat barbecue. Place trimmed lamb in a large baking dish. Add garlic, seasoning, lemon zest and juice and half the vinegar. Coat meat evenly with mixture.

2 Meanwhile, steam potatoes for 5 minutes or until tender.

3 Toss asparagus, tomatoes and potatoes with the remaining vinegar and parsley.

4 Spray lamb with oil. Barbecue until lightly crisp on the outside and cooked through, turning once. Spray vegetables with oil and cook on barbecue hotplate until lightly charred. Serve with lamb.