B.B.Q. Roasted Rack of Lamb
Recipe by James Reeson from Alive and Cooking
Ingredients
- 8 bone rack of lamb
- 1 carrot
- 1 bunch of asparagus
- 200g beans
- 500g chat potatoes
- ½ bunch thyme
- 8 sprigs of rosemary
- olive oil
- salt and pepper
- 50g butter
- 50g flour
Method
- Baste the lamb rack with olive oil, thyme leaves, salt and pepper, then spike the rosemary sprigs into the flesh.
- Place in a tray in the barbeque and close the lid to roast for 30- 40 minutes
- Blanche the potatoes and put into the barbeque with the lamb for 30 minutes
- In the potato water blanche the vegetables and keep warm.
- 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.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
