One of the easiest ways to cook lamb on your BBQ or in the Oven.
Ingredients
1 Indigo Valley Lamb rack (with outer layer of fat intact)
Rosemary sprigs (broken into short pieces)
Sea salt
Method for cooking in the BBQ
This recipe is courtesy of Paul – the Lamb Man!
Make shallow cuts all over the outer layer of fat (cap).
Stud the cuts with rosemary sprigs, leaving some of the leaves exposed.
Rub the cap of the rack liberally with sea salt.
Grill cap side down to start over a high heat on the BBQ to seal (approx. 4 minutes) then turn. Continue to turn a few times to cook through evenly (approx. 10 – 12 minutes) or cooked to your liking.
Slice into cutlets and serve with a fresh salad or roasted vegetables.
Method for cooking in the Oven
This recipe is courtesy of our fabulous Lambassador Josie!
Preheat the oven to 200 degrees.
Make a crumb by blitzing fresh bread crumbs, flat leaf parsley, rosemary, Mint & Parmesan cheese.
Sear the Lamb in a pan for a few minutes each side.
Remove the Lamb from the pan and smear with English mustard (or honey is you like added sweetness) and press the crumb onto the Lamb Rack.
Place the Lamb in a roasting tray & cook for 20 minutes.
Rest Lamb for 5 minutes under foil then serve with a summer salad or roast veges and steamed greens. Enjoy!
