Recipes

Preparation

Conventional (45 minutes)
1 WHISK the oil, lemon juice, herb and seasoning together in a large bowl, and add the racks. Leave to marinate for 30 minutes.
2 PLACE the racks on the hottest part of the preheated barbecue grill and cook, fat-side down, for 8-10 minutes.
3 TURN the racks over, and cook over high heat for a further 5 minutes.

Serve with barbecue vegetables

HANDY MAN HINTS
• Lamb racks cook evenly and quickly when the meat is cut down well between the bones
• To cook individual cutlets: place separate marinated lamb cutlets on the hottest part of the barbecue, and cook for
3 minutes on each side. Drain on absorbent paper.

Lemony Lamb Racks

Ingredients

2 racks lamb (3 cutlets each), trimmed of all fat and sinew, and slit between each cutlet (but not right through)
1/2 cup oil
2 medium-sized lemons, juiced
2 tsp rosemary
salt and pepper, to taste

You will need:

chopping board
knife
cup measure
lemon juicer
teaspoon
large bowl
whisk or fork
tongs

Serves 2

Avocado Salsa

Ingredients
1 ripe avocado
juice of 1 small lemon
1/2 red onion, finely chopped
1 dash Tabasco sauce
salt and pepper, to taste

Method
Combine all the salsa ingredients in the bowl, and mash them together with a fork until evenly mixed.