BBQ Rack of Lamb

By Fongolicious - February 09, 2013

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)
Olive oil

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.

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  1. Wow, something seriously lacking with this recipe! Firstly, if one did not trim the fat or "French" the rack, it would flare up on the Barbie, witness your charred photo. Secondly, 60 minutes cooking a rack of lamb any method, is a culinary disgrace! Serve it rare or don't serve it. Finally, if using an oven, bread crumbs added to your fine choice of herbs (except for the omission of mustard), helps the crust to stay on the rack. Just some rack of lamb norms, that one must follow, particularly in the "literal home of the lamb". All the best.

  2. @unknown. Thanks for your comments. It would seem we differ in how we like our lamb cooked and I would not call it a disgrace, should someone else preferred a different cooked level to me. Each to their own. I leave the level of rareness to the individual who is cooking. Despite the charred photo, the lamb was beautifully cooked, tender and moist. I believe the fat helped with this. I'd suggest using the 60 minutes as a guideline and would vary depending on your preference, size of rack and heat settings. Cheers for the bread crumb tip. Not so sure what you mean about the "literal home of the lamb" - is this some Canadian lamb club?

  3. Fong...I have copied your marinade recipe and it is great. I also like my lamb rare but I really don't mind charred bones. Doin' it again tonite!

  4. Awesome! Glad to hear it @Dale!