It's been a quiet couple of months for blogging but far from quiet in my life. If you read my last post, my cooking life has changed a little bit. Now I'm a "Bulla Cream Ambassador" I've been busy coming up with recipes, pictures and videos (yes videos) for their website.
A couple of weeks ago we cooked this lovely rack of lamb for Australia Day. AMAZING!!! Sorry no invites for this - it was too good to share! My friends who saw this picture on facebook are still talking about it!
So here you go, the recipe!
½ kg lamb rack
2 sprigs of fresh rosemary (or 2 tablespoons dried rosemary)
2 cloves of garlic, minced
2 tablespoons chopped parsley stalks
Pepper (lots of it)
1. With the lamb rack, slice away the skin (not the fat) away and discard. Score the top (meaty side) of the rack with a knife in both diagonal directions lightly.
2. Add rosemary, garlic, parsley, pepper, salt and olive oil over the lamb and rub it all. Allow to stand to marinate. If you’re short on time, you can cook right away. If you have ample time, cover and place in fridge over night or a few hours.
3. Preheat your BBQ (or oven) to a moderate heat (180C). If you are using the oven, grease your baking tray. Bring marinated lamb rack too room temperature if you refrigerated it overnight.
4. Place rack bone side to the heat on BBQ grill (or in oven). Cover and cook for about 40 minutes. Turn and cook for a further 20 minutes. You can tell it’s cooked with you prick the meat and the juice comes out clear (not bloody).
5. Remove from heat and allow to stand for about 10 minutes. This allows it to rest.
6. Slice and serve with your favourite sides including roast potato and sour cream, Tzatiki and Caesar Salad.