Lamb is just gorgeous when cooked on the BBQ and when you take a succulent and juicy cut of lamb and combine it with the lovely smoky flavours of the BBQ, you have a match made in heaven.
14 people made this
1 (700g) rack of lamb
4 to 6 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary
salt and pepper, to taste
Method Prep:10min › Cook:40min › Ready in:50min
Bring the lamb up to room temperature before you begin cooking.
Preheat the barbecue to a medium temperature, about 160 C. Grease the grill.
Rub the lamb all over with the olive oil, garlic, rosemary and seasoning. Place the lamb on the BBQ bone side down.
BBQ for 30 to 40 minutes, before turning and cooking for a further 10 to 20 minutes on the other side. The lamb should be around medium rare with these times, but check often as to ensure that you do not overcook the lamb. Leave the lamb on for a further 20 to 30 minutes for well done. Remove from the heat, wrap in foil and allow to rest for 10 minutes prior to slicing and serving.