Barbecue Lamb Rack

For the marinade, combine all marinade ingredients together. Apply to the lamb rack generously. Rub or brush all over for optimum flavour. For best results, make and apply the marinade 12 hours prior to cook time.

For the lamb racks, light a kettle barbecue and ensure it is at optimum heat and condition before starting to cook. Place lamb racks over direct heat, directly over the flame, with fat side up for 4 minutes. This will sear the meat and retain the juices.

Arrange the lamb racks in a ‘guard of honour’ configuration, i.e., both racks facing each other, standing on the meaty edge, fat side out, bones interlocked.

Place lamb racks on indirect heat, not directly over the flame. Replace lid and cook for approximately 20-25 minutes or until internal temperature reaches 57°C/135°F for medium rare.

Remove from the barbecue, cover loosely with foil and rest for 10-15 minutes. Carve into cutlets.