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B.B.Q. Roasted Rack of Lamb


  • 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


  • 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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