Ask your local butcher to clean the rib bones of your lamb racks. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, freshly ground black pepper and crushed herb sprigs in a large bowl. Add the lamb and coat well. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and season well with salt.
Preheat the oven to 200 C.
Heat a large pan and add a splash of olive oil. Sear the lamb racks fat side down until golden. Transfer to a baking dish fat side up, and bake in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
2 lamb racks (approx 8 ribs each)
1/2 cup olive oil
4 garlic cloves, unpeeled and crushed
6 thyme sprigs, crushed
2 rosemary sprigs, crushed
Freshly ground black pepper
Servings : 4 Prep time: 10 min
Level: Easy Cook time: 1 hour
Herb-Marinated Rack of Lamb
Try these delicious recipes with Green Valley Lamb
Trim fat off chops if necessary. Mix remaining ingredients in a bowl. Baste the chops on both sides and allow to marinate for at least 20 minutes or, if you can't wait that long, till the barbecue is ready.
Heat barbecue plate to medium high. Cook the chops on the barbecue, turning frequently brushing with glaze on each side as you turn them till done to your preference.
Serve with crispy chips and your favourite salads
1kg lamb forequarter (barbecue) chops
1/4 cup (65ml) tomato sauce
2 tbsp (40ml) barbecue sauce
2 tsp (10ml) Worcestershire sauce
1 tbsp (20ml) brown vinegar
1 tsp prepared English mustard
2 tsp brown sugar (or to taste)
Spicy BBQ Lamb Chops
Servings : 4 Prep time: 25 min
Level: Easy Cook time: 5 - 15 min
Ask your butcher to butterfly the lamb leg
Preheat oven to 200°C.
Melt butter and honey in a saucepan over low heat until well combined. Place breadcrumbs into a bowl. Add egg, garlic, 1 teaspoon of rosemary, half the butter mixture, and salt and pepper to breadcrumbs. Mix well with clean hands.
Arrange stuffing down centre of lamb leg. Roll up. Tie tightly with string to secure. Brush lamb with remaining butter mixture. Sprinkle with remaining rosemary.
Place lamb into a large, greased roasting pan. Roast for 10 minutes. Reduce oven temperature to 160°C. Roast for a further 45 minutes for medium. Remove to a board. Cover with foil. Stand for 10 minutes. Slice and serve.
1.5kg leg of lamb, boned
2 tablespoons honey
2 cups fresh breadcrumbs
1 egg, lightly beaten
1 teaspoon crushed garlic
1 ½ teaspoons dried rosemary
Roast Leg of Lamb
Servings : 4 Prep time: 20 min
Level: Easy Cook time: 55 min
Strip the mint leaves off the stalks, sprinkle with salt and chop finely.
Place into a clean and dry jar, add the sugar and pour over the boiling water. Stir to dissolve sugar and leave to cool. Add the olive oil and vinegar and season to taste.
Mint sauce can be stored in a jar in the refrigerator for up to one month.
small bunch of mint
1 cup of extra virgin olive oil
4 tbsp boiling water
4 tbsp white wine vinegar
1 tbsp caster sugar
Real Easy, Real Mint Sauce
Servings : 15 Prep time: 10 min
Level: Easy Cook time: 5 min