By Diane Emigh
GOURMET RACK OF LAMB - Green Mountain Grills Australia
If you do this right, you will never order it in a restaurant again! Racks of lamb – approx. 4-6 bones per person served. You will likely prefer Australian to New Zealand racks, but California-grown can also be very good.
Updated at: Thu, 17 Aug 2023 07:02:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Nutrition per serving
Calories4328.3 kcal (216%)
Total Fat354.1 g (506%)
Carbs15.4 g (6%)
Sugars0.4 g (0%)
Protein274.2 g (548%)
Sodium3249.1 mg (162%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
*** NOTE! *** This recipe originated in Australia, and uses a temp of 205 C. That equates to 400 F.
Step 2
Unpack and clean Lamb racks
Step 3
Lamb has several layers of membranes. Peel 3-4 of these off so that the seasoning and smoke will better permeate the meat.
Step 4
Crush the rosemary in a small food processor or mortar and pestle. Mince the garlic with a garlic press (or use equal quantity – 4-5 tablespoons – of minced garlic from a jar). Make a paste with the olive oil, garlic, rosemary, salt, and pepper. Use this paste to coat any part of the rack of lamb that is not covered with fat. Sprinkle salt and pepper on the fat cap on the top side of the rack.
Step 5
Set the grill to 205°C. (400°F) Grill the lamb for about 12 minutes per side or until done to your liking.
Step 6
This method should get cooked to medium-rare only, but suit yourself.
View on greenmountaingrills.com.au
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