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Rack of Lamb

Rack of Lamb

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Ingredients

1 rack of lamb

1 medium clove of garlic minced

1 heaped teaspoon fresh mint finely chopped

1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)

3 tablespoons olive oil

1⁄4 teaspoon ground black pepper 1 tablespoon red wine

Salt flakes to taste

 

Method

Mix the garlic, mint, rosemary, pepper, olive oil and red wine. Trim off the fat cap. Pat the meat dry and apply wet rub. Sit for 1-2 hours.

Loosely wrap bones with tin foil. Preheat the grill for indirect grilling. Place meat on the indirect side with the lid down for about 5 minutes per side.

Move the meat over the direct side to sear. Take care not to burn. Turn often, about every 2 minutes. Remove when interior reaches 160°c. Rest for 10 minutes.

 

Tips

For best results allow your meat to marinate at room temperature

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