BBQ Rack of Lamb with Fresh Herbs
Ingredients
Lamb rack
1 tbsp fresh parsley
1 tbsp fresh mint
Salt + pepper
1 tbsp good quality cooking oil
Water Pan:
2 cups water
1/4 cup balsamic vinegar
2-3 sprigs of fresh rosemary (optional)
Method
Remove lamb racks from packaging at least 1 hr before cooking. Pat dry with paper towels.
Lightly score fat/skin in a diagonal pattern with a sharp knife. Finely chop the fresh herbs using a herb grinder/scissors (can substitute with dried herbs if desired). Sprinkle the herbs generously over the lamb, and season with salt and pepper.
Pre-heat barbeque to 250°C min. Prepare water pan (see video), using the water and balsamic. Turn off middle two burners and place the water pan under the centre grilling bars (this can be done before preheating barbeque if you find it safer).
Pre-oil Roasteasy by swirling it in a jar or small bowl with the good quality cooking oil. Use excess oil to wipe centre grilling bars.
Place lamb rack onto the grilling bars, over the water pan. Cover with your pre-oiled Roasteasy. Close the barbeque hood and turn the outer burners down to half. Cook for approx. 25 – 35 mins until desired internal temperature is reached. Allow to rest, while still covered with your Roasteasy, for 10 mins. We recommend serving these lamb racks with roasted red onion wedges, kumara mash and baby carrots.
Note: Using your Roasteasy saves you having to sear the meat before cooking.