Rack of Lamb
by Caren McSherry
An easy marinade to rub over lamb producing a flavourful, intense finished product. Heat up the grill!!
prev
next
Ingredients:
- 4 Frenched racks of lamb (Frenched simply means the chop bone is cleaned)
- 4-5 minced garlic cloves
- 6 heaping tablespoons grainy mustard
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh basil
- 1/3 cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
Method:
1. Mix all the ingredients together, stirring well to combine, it will be thick and paste like.
2. Slather the paste all over the racks and set aside until ready to cook.
3. Heat the BBQ to medium high, place the racks on and cook until the internal temperature reads 140 degrees.
4. Remove, let the lamb sit for at least 5-8 minutes before cutting into chops.
5. Serve with roasted potatoes and seasonal veg.
Serves 4-6
Copyright © 2018 Caren McSherry
2. Slather the paste all over the racks and set aside until ready to cook.
3. Heat the BBQ to medium high, place the racks on and cook until the internal temperature reads 140 degrees.
4. Remove, let the lamb sit for at least 5-8 minutes before cutting into chops.
5. Serve with roasted potatoes and seasonal veg.
Serves 4-6
Copyright © 2018 Caren McSherry
