Ingredients
- 3 normal racks
- 1/3 cup olive oil
- 2 tbsp fresh rosemary
- 12 cloves garlic
- 1 tsp salt
- 1/2 tsp Black Pepper
Servings:
Units:
Instructions
- Do NOT trim any fat from the lamb racks.
- Lamb has several layers of membranes. Peel 3-4 of these off so that the seasoning and smoke will better permeate the meat.
- Crush the rosemary in a small food processor or mortar and pestle.
- Mince the garlic with a garlic press (or use equal quantity – 4-5 tablespoons – of minced garlic from a jar).
- Make a paste with the olive oil, garlic, rosemary, salt, and pepper.
- Use this paste to coat any part of the rack of lamb that is not covered with fat.
- Sprinkle salt and pepper on the fat cap on the top side of the rack.
- Set the grill to 204°C. Grill the lamb for about 12 minutes per side or until done to your liking. This method should get cooked to medium-rare only, but suit yourself.
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