1
Step 1
Finely chop the rosemary and garlic. Mix with the oil, lemon zest and Dijon mustard.
Grilled
Lamb Racks with Rosemary and Lemon
Lamb racks develop an aromatic crust of garlic, rosemary and lemon. Grill gently to keep the meat juicy with a beautifully pink centre.
YOU WILL NEED
Ingredients
- 2 lamb racks, about 700 g in total
- 2 tbsp olive oil
- 2 garlic cloves
- 2 sprigs rosemary
- Finely grated zest of 1 lemon
- 1 tsp Dijon mustard
- Salt and black pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Trim the racks lightly and rub with the herb mixture. Season with salt and pepper.
3
Step 3
Sear all over over direct high heat, then move to indirect heat until the desired internal temperature is reached.
4
Step 4
Rest for 8–10 minutes and cut between the bones. Serve with lemon wedges.
A DELICIOUS FINISH
What should you serve with it?
Wine
Syrah or Rioja Reserva
Lamb’s savoury depth and rosemary meet Syrah’s pepper and dark fruit beautifully. Lemon lifts the finish. This is no occasion for a timid wine.
ALCOHOL-FREE OPTION
Blackcurrant juice with lemon and sparkling water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.