Lamb Rib Rack with Lemon, Garlic and Rosemary
I know why most of you aren’t buying the lamb racks! I figured it’s exactly the same reason that I wasn’t, that we’re a bit intimidated and don’t quite know what to do with them? True?
Apparently, Gary says they’re great on a braai but it’s not exactly braai weather right now which is why I’ve been hesitant to muck about with one. I did though last week and wondered why I hadn’t earlier.
If you have ordered the half lamb box – you will have one of these lamb braai racks in it. Or you can buy them separately on the site – under ‘lamb rack’. This is what I did with mine and it was super delicious. The only thing I’d change going forward is that I would marinade it prior which I didn’t here, it just will tenderise the cut for you, ribs can be chewy which isn’t to everyone’s liking.
So here’s what to do. Defrost if frozen first.
Cut up a good 4 – 6 of garlic cloves into small pieces. Pull off the needles of 2-3 sprigs of rosemary and chop up roughly, not too finely or you lose the punch of it. Grate the zest of 3 lemons, keep that separate and then juice the other 3 and keep it. In a small bowl, mix the rosemary, garlic, a small bit of oil, lemon zest, salt and pepper.
Take your lamb rack, place it in a roasting tray and rub your rosemary and garlic into it. Rub this mix all over the lamb. Then throw over the fresh lemon juice and leave in the fridge. If you do it before work, then you can leave it marinading all day. Otherwise do it when you get back from work and let it stand while you get the rest of dinner prepared, preferably 2 hours prior minimum.
Then crank up your grill in your oven and place the rack approx 20cm below it and grill until done, approx 30 minutes, turn frequently. Let it stand to rest for 5-8 minutes before cutting and serving.
Serve with winter roast veg – we had this with roasted pumpkin and sweet potato slices and it was a thoroughly rewarding meal.