SBS's Barbecue rack of lamb
Greg's cooking home page
This recipe comes from the SBS web site, but it's so badly formatted there that I find it painful to read, and the printed version is even worse. This version mainly fixes the formatting.
Tonci Farac - Wildfire Restaurant

Lamb rack with outer layer of fat intact
Rosemary sprigs
Sea salt


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.

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