Rack of lamb is very easy to prepare and makes a great special-occasion dinner from the barbecue. Serve this to impress your guests with some grilled vegetables or tomatoes, or a fresh green salad.
Recipe from the Big Green Egg Cookbook (2009, 2012).
- 2 450-500g racks of lamb
- 2 tablespoons, plus 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
- 6 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallots
- 3 tablespoons Dijon mustard
Brush the lamb with 2 tablespoons of the olive oil and season with salt and pepper. Sear the lamb, fat side down, for 3-4 minutes, with the barbecue lid closed. Then set aside.
Combine the garlic, parsley, shallots and the remaining tablespoon of olive oil in a food processor. Blend for 15 seconds, then season with salt and pepper.
Coat all sides of the lamb with the mustard; then press one half of the herb mixture firmly onto the seared side of each rack of lamb.
Place the racks back on the barbecue grill, leaning the ribs into each other so that the bones are intertwined and the meat is standing up on end. Close the barbecue lid and cook for 30 minutes for medium-rare.
Let the meat rest for 10 minutes before carving and serving.