Rack of Australian Lamb with Wasabe, Mustard and Honey, served with a Salad of Cucumber, Red Onion, Mint Leaves and Peppadew Peppers

2 racks of Australian lamb cut in between the bones, into chops
2 teaspoons of Japanese wasabe powder
3 tablespoons of honey Dijon mustard
2 tablespoons of seeded mustard
2 tablespoons of honey
Cracked black pepper to taste
1 teaspoon of kosher salt
1 tablespoon of virgin olive oil
1 clove of garlic crushed and fine chopped

Mix all ingredients together into an even paste; rub liberally all over the chops (best if done the day before). Let stand in fridge over night. Save some of the rub for the salad. Preheat your outdoor grill or wood burning bbq to medium. Grill the chops until brown on both sides. Serves 6.

Salad of Cucumber, Red Onion, Mint Leaves and Peppadew Peppers

1 bunch of fresh mint
1 pint of pickled peppadew peppers
1 red onion
2 small cucumbers
2 tablespoons virgin olive oil
2 tablespoons champagne vinegar
Kosher salt
Black pepper
1 tablespoon of the lamb marinade

Pick the mint leaves. Slice the peppadew peppers in half. Peel seed and dice the cucumbers in ¾ inch pieces. Peel and slice red onion. Put all ingredients in a bowl. Add salt, pepper, oil, vinegar and lamb marinade. Mix together and serve with lamb. Serves 6.