Grilled Rack of Lamb
Last week the chef made a lovely grilled rack of lamb, and he finally scribbled down the recipe so I could post it here.
And when he says to watch carefully, please take his advice! The chef turned his back on our dinner for about 5 minutes, and we almost lost it! Suddenly, it was engulfed in flames, but the chef managed to retrieve it, without too much harm done.
So, it was a little crispy on the outside, but moist and flavourful, and done to perfection inside. The rosemary was from our garden, and added a nice touch to the meal.
Grilled Rack of Lamb
- 1 rack of lamb (we used Australian from Costco)
- 1 heaping tbsp Dijon
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- One stem of Rosemary (Cut in thirds)
- Mix all ingredients in a bag with the rack of lamb
- Place in fridge until ready to BBQ (1-2 hours)
- Set BBQ on medium and place rack on
- Spread remainder of marinade on rack
- Watch carefully turning occasionally for approx. 5 minutes a side for medium rare
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