BBQ RACK OF LAMB
Tonci Farac - Wildfire Restaurant
INGREDIENTS
Lamb rack with outer layer of fat intact
Rosemary sprigs
Sea salt
DIRECTIONS
1. Place lamb on wire rack and refrigerate, uncovered for a couple of days to age
meat.
2. Make shallow cuts all over outer layer of fat and stud with rosemary sprigs, leaving top
of sprigs exposed.
3. Season liberally with sea salt and rub in.
4. BBQ over high heat to seal.
5. Reduce heat and continue to cook until cooked to your liking.
6. Slice into cutlets and serve with roasted vegetables.
© 2002-2006 Special Broadcasting Service
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