Before you are ready to cook make sure that the BBQ is cleaned down and pre heated. Scrape down any excess residue of the BBQ. One way to clean the BBQ is with salt. Place the salt on the BBQ and heat it up, once the BBQ is hot scrape the salt off the BBQ. What this dose is closes up all the pours on the plate but also gets rid of all the grease and dirt.


  • Potatoes

  • 1 Potato

  • Vegetables

  • 0.25 stem Leek

  • 0.25 red capsicum

  • 0.25 yellow capsicum

  • 150 g bean shoots

  • 100 g carrots

  • 2 finely diced Garlic Cloves

  • 1 finely diced Onion

  • 8 Brussels sprouts broken into leaves

  • Meat

  • 1 Rack of Lamb Serving is 4 cutlets per person

  • Sauce

  • 2 tablespoons Soy sauce

  • 2 tablespoons Oyster sauce

  • 2 tablespoons ABC Kecapmanis Indonesian Sweet Soy sauce

  • 0.5 teaspoon Sesame Oil

  • 0.5 tablespoon Garlic

  • 0.5 tablespoon Onion


  • Potatoes:

  • 1.

    Cut the potato into wedges medium thickness, once you have cut them place them in a bowl toss them with extra virgin olive oil, season with salt and pepper and begin to grill.

  • 2.

    Place potatoes at the front of the grill, the reason we do the potatoes first is for cooking time.

  • Vegetables:

  • 1.

    Place a small pot of water on the BBQ.

  • 2.

    We start this first so that by the time we have prepared the vegetables the water is hot enough to par cook them.

  • 3.

    Place salt and water in the pot begin to boil.

  • 4.

    Cut all the vegetables in finely cut strips, julienne style this is a form vegetable preparation that is about 6cm in length.

  • 5.

    Mix all vegetables together in a bowl, when the water is boiling place vegetables into the water for about 30 to 40 seconds then take out and cool down.

  • 6.

    Place back into the bowl ready for the BBQ.

  • 7.

    On the hot plate of the grill pour a little extra virgin olive oil in preparation for the vegetables, one the hot plate is hot place the onions and the garlic (Don’t forget to leave about a ½ tablespoon and garlic and onion for the sauce).

  • 8.

    Begin to sizzle the onions and the garlic.

  • 9.

    Place the julienne cooked vegetables on the hot plate and toss to absorb all the flavors of the BBQ.

  • 10.

    Once they are completed place them back in the bowl sit on the side ready to serve.

  • 11.

    Finally a little olive oil on the hotplate place, Brussels sprout leaves salt and pepper stir fry till nice and green.

  • 12.

    Take off heat.

  • Meat:

  • 1.

    Get the rack of lamb and cut it into cutlets pieces, when cutting the lamb pieces a trick is to follow the inside bone line.

  • 2.

    Once you have done this place them on a tray, season them with salt and pepper and drizzle extra virgin olive oil over them.

  • 3.

    If preparing the lamb in advance, place lamb chops in the fridge, till ready to BBQ.

  • 4.

    Begin by placing the lamb chops on the grill preferably in the middle section of the BBQ so they get some nice scores on the meat, wait a few minutes then turn them over and moving them forward to the front of the BBQ.

  • Sauce:

  • 1.

    Mix all ingredients together

  • 2.

    Once sauce is mixed add a table spoon of it to the mixed vegetables and toss

  • To serve:

  • 1.

    Place on the plate the vegetables in the middle, then place cooked rack of lamb around the vegetables, place potatoes around the lamb, then drizzle sauce and sprinkle with the Brussels sprout leaves.


When ordering the lamb chops ask your butcher to trim of the back fat and to scrape the bone down.

Having the bone exposed makes the lamb chop easy to handle and eat, after all we are eating at a BBQ… so I encourage you to eat them with your hands.

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