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B.B.Q. Roasted Rack of Lamb



  • 1.

    Baste the lamb rack with olive oil, thyme leaves, salt and pepper, then spike the rosemary sprigs into the flesh.

  • 2.

    Place in a tray in the barbeque and close the lid to roast for 30- 40 minutes

  • 3.

    Blanche the potatoes and put into the barbeque with the lamb for 30 minutes

  • 4.

    In the potato water blanche the vegetables and keep warm.

  • 5.

    Melt the butter in a pan, add the flour and cook until the flour turns “sandy” then slowly pour in the vegetable water and lamb pan juices.


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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with B.B.Q. Roasted Rack of Lamb.


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