BBQ Rack of Lamb

One of the easiest ways of cooking lamb on your BBQ.




1 Indigo Valley Lamb rack (with outer layer of fat intact)

Rosemary springs (broken into short pieces)

Sea salt




Place the lamb on a wire rack and refrigerate uncovered for a couple of days to age the meat.

Make shallow cuts all over the outer layer of fat.

Stud the cuts with rosemary sprigs, leaving some of the leaves exposed.

Rub the rack liberally with sea salt.

Spit-roast over a high heat on the BBQ to seal.

Reduce your heat and continue to cook to your liking.

Slice into cutlets and serve with a fresh salad or roasted vegetables.