Ingredients

The following ingredients have 6 Servings
  • 60ml (4 tbsp) olive oil
  • 1 lemon, juiced and zested
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tsbp) rosemary, washed and finely chopped
  • Salt and pepper
  • 2 racks of lamb, weighing approximately 1.25kg (3lbs)

Instruction

  • For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
  • Place the lamb in a large baking dish or resealable plastic bag.
  • Pour the marinade onto the lamb and rub the mixture all over the lamb.
  • Cover and leave to marinate in the fridge overnight.
  • Bring the barbecue to a medium temperature, about 160°C.
  • Place the lamb bone side down first and sear for 4 minutes.
  • Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
  • [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
  • Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
  • Serve with green salad and your favourite barbecue side dishes.