There’s nothing quite as exciting as dusting of the barbecue the minute the weather looks like it’s on course for a few sunny days. After the first few, you may just start getting bored with the usual burgers and sausages, so if you’re looking for a bit more of a spectacular affair, then why not try popping a rack of lamb on the grill? This mouth-watering barbecue rack of spring lamb recipe from our good friends over at Char-broil is an easy dinner option made with a super fresh and flavourful marinade.
1 x 700g rack of lamb
4 tbsp olive oil
4 large cloves garlic smashed and peeled
1 medium sized onion roughly chopped
3 small sprigs of fresh rosemary (2 teaspoons if dry)
¼ teaspoon each of cayenne pepper and sea salt
Several big grinds of black pepper
Juice of half a lemon
Optional extra to finish: extra virgin olive oil; crushed macadamia and cashew nuts heated in a little salted butter and diced chives
1. Wash the rack of lamb under cool water and pat dry. Mix the marinade together and spread over the lamb. Cover and let it rest, refrigerated overnight or for two hours minimum.
2. Place the rack, bone-side down on the barbecue grill. Close the lid, and adjust the grill until it holds a temperature of 300o Fahrenheit/150o Celsius. Now, let the ribs cook for 20-25 minutes. Turn and cook for a further 10-15 mins on the other side. Don’t open the lid. This will hold in as much smoke as possible. Use a meat thermometer to check if it’s cooked properly – the internal meat temperature reaches 135oF for medium lamb rack; 125-130o F for medium-rare. Remove from grill and rest, covered for 10 mins.
3. While the lamb is resting, sprinkle with a touch of extra virgin olive oil and dust with crushed cashew and macadamia nuts that you’ve heated in a little salted butter with diced chives.
4. Serve with a glass of Beefsteak Club Beef and Liberty Shiraz.
Char-broil BBQ chef’s top tip
If you rub a little oil onto the grate before starting the barbecuing process, you’ll save yourself a lot of work cleaning up afterwards because the oil makes it harder for any residues to stick to the grate. Pleasant side effect: the meat doesn’t stick and is easier to turn.