Rack of Lamb - Easter Grill and BBQ
Delicious rack of lamb prepared to perfection. Try it out!
Ingredients
| Rack of lamb | 1 1/2 Pound | |
| For marinade | ||
| Extra virgin olive oil | 100 Milliliter | |
| Chopped rosemary | 2 Tablespoon | |
| Chopped thyme | 2 Tablespoon | |
| Chopped garlic | 1 Tablespoon | |
| Freshly ground black pepper | 1 1/2 Teaspoon | |
| Kosher salt | To Taste |
Directions
GETTING READY
1. Prepare the marinade by mixing together EVOO, chopped rosemary, chopped thyme, chopped garlic, kosher salt and freshly ground black pepper. Whisk together and set it aside.
2. Score the lamb and place it in the Zip bag. Pour marinade over the top. Seal the bag and put in the refrigerator for 6 to 8 hours or overnight.
3. Prepare the grill for indirect heat with an internal temperature of 180 C.
MAKING
4. Grill the meat over indirect heat until the meat gets to an internal temperature of 58 C.
5. Let it rest in aluminium foil for about 5 minutes.
SERVING
6. Slice it up and serve on a platter. Enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 594Calories from Fat 508
% Daily Value*
Total Fat 56 g86.2%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol
Sodium 129 mg5.38%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1 g4%
Sugars
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
