BBQ Rack of Alpaca


  • 2 Alpaca racks
  • 1 teaspoon salt
  • 2 teaspoon coriander seeds
  • 1 teaspoon juniper berries
  • 1 teaspoon smoked paprika
  • 1tablespoon brown sugar
  • 100mls olive oil
  • 2 red onions
  • 1 red chilli
  • 50ml olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar


  • 3 feijoa
  • 1 pear
  • 2 tablespoons toasted walnuts
  • baby spinach
  • fresh herbs (sage, mint, rosemary, tarragon)
  • 1cup meat gravy
  • 2 cups kumara mash


  • 1cup meat gravy
  • 2 cups kumara mash


Preparation of the recipe:

1. Grind together coriander seeds, juniper berries, salt, brown sugar, cracked pepper and smoked paprika.
Drizzle little olive oil onto racks and rub the ground spices into the meat.

2. For the Jam remove the seeds from the red chilli and slice thinly. Peel the red onion, cut in half and slice.
Heat oil in pan, add onion and chilli, sauté gently, sprinkle in balsamic vinegar and brown sugar. Stir and simmer till soft, remove from heat and keep warm.

3. For the salad cut the pears into quarters and remove the core, slice into thin wedges.
Cut the feijoa in half lengthways and scoop out the flesh.
Pluck the leaves from the fresh herbs and roughly chop.
Place washed spinach into bowl, toss together with chopped fruit, mixed herbs, toasted walnuts and edible flowers
4. Place the racks onto a hot grill plate
Seal one side till golden and turn over to cook the other side, 5 minutes on each side and allow to rest before slicing into cutlets.
To serve spoon onto plate hot kumara mash, top with 4 Alpaca cutlets, spoon on the jam, salad to the side, drizzle with meat gravy and a little olive oil.