Method
Place the rack of lamb on a board, fat side up. Using a sharp knife, score the fat almost down to the meat in a crisscross pattern.
Combine the garlic, lemon zest, fennel seeds, chilli flakes, lovage or parsley, olive oil and a little salt and pepper. Rub half this mixture all over the lamb, working it well into the scored fat. Cover and leave to marinate for a few hours if you can.
Light your barbecue about an hour before you plan to cook the lamb.
Bring a pan of well salted water to the boil. Add the broad beans, then a minute later add the peas. Cook for about 4 minutes in total. If the beans are large, slip them from their skins once drained.
Set a frying pan over a medium high heat. Add the remaining lemony oil and when it begins to sizzle add the drained peas and beans. Season well with salt and pepper, toss together and remove from the heat. Keep warm.
Place the rack of lamb on the barbecue bone side down over a medium hot fire and cook for 12–15 minutes. Turn and cook the other side for another 12–15 minutes, checking regularly. If the meat colours too quickly or the fire flares, move it briefly away from the heat.
When the lamb reaches about 55.c in the centre remove it from the fire and place it over the peas and beans to rest for about 10 minutes before carving and serving.
