Rack of Lamb with Ginger and Rosemary
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
35minutes 5hrs
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
35minutes 5hrs
Ingredients
Instructions
  1. In a food processor, put in all the ingredients apart from the salt & pepper and the lamb of course.
  2. Turn the food processor on and process until all smooth.
  3. In a large plastic bag, pour the marinade, then massage in.
  4. Put it in the fridge for over 5hrs (or even better still overnight)
  5. The next day, make sure your BBQ grill is very hot. Put the fatty side down first. This way it will melt easily and you’ll get a better flavour.
  6. You should turn the cutlets when you see the meat is getting brown.
  7. Give it about 15min on each side – it’s up to you how rare or well done you like it – it obviously varies from person to person and most people know what they like.
  8. When your cutlets are ready let them rest for at least 10mins, then slice. Season with salt and pepper.
Recipe Notes

If you turn the meat too often, it will stew. So for things like cutlets and steaks, you only need to turn them when they are well sealed.

Make sure your Grill is very hot or your meat will stick.

Try serving this with my Patates Spastes – Potatoes with Wine.