Roasted Rack of Lamb

  • Lamb
  • 3 cups olive oil
  • 1 head of garlic
  • 1/2 cup of lemon juice
  • 2 tbsps Kosher salt
  • 8 sprigs of rosemary (pulled the leaves off the stem)
  1. Put all ingredients (except the lamb) into the blender for two minutes on high – it will turn into a sloppy yellow pudding type mixture (I also understand that fresh rosemary should be left whole and slightly bruised – nope, I broke the rules and into the blender it went)
  2. With a 16 hour dunk, the acid in the lemon will do it’s job to ensure the cut is tenderized, the salt will extract the moisture and the flavour of the marinade will be infused into the lamb
  3. Put the marinade into a Ziploc bag with 2 full racks and into the fridge overnight
  4. The next day: onto a hot grill 500F and up (when you light the grill, keep all of the charcoal on one side so you can flip from direct heat to indirect heat as required – keep the lid down whenever possible)
  5. Sear the outside of the lamb right over the coals, about 4 min per side, just until it browns nicely
  6. When your lamb is nicely seared, then over to indirect heat to finish off to an internal temperature of 125F
  7. There will be a lot of carry over heat here so let it sit lightly covered for about 5 minutes
  8. Cut up the lamb into pieces and enjoy!

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