|2||racks of lamb, of about 400 g each|
|1||the juice and zest of 1 lime|
Rub about two thirds of the meat spice into the racks of lamb and allow them to rest for at least 1 hour. Chop up the sunflower seeds finely. Halve, stone and dice the apricots. Chop up the mint leaves and parsley. Halve the peperoncino, remove the core if necessary and cut the two halves into strips. Mix all the ingredients with the remaining meat spice to make the coating. spread the coating on the rounded side of the racks of lamb, pressing it in firmly.
Grill the racks of lamb in the preheated grill for about 30 minutes at 180 °C in indirect heat until the internal temperature reaches 53 °C. Cover the meat and allow it to rest for about 6 minutes before carving.
The fresh apricots can be replaced by dried apricots.