BBQ Grilled NZ Rack Of Lamb Recipe

Elevate your next barbecue with this succulent BBQ Grilled New Zealand Rack of Lamb. Marinated overnight in a bright, herbaceous blend of fresh rosemary, zesty lemon, crushed garlic, and olive oil, this premium grass-fed lamb is barbecued to tender, medium-rare perfection. It's an effortless yet elegant showstopper that pairs beautifully with a crisp green salad and your favourite summer sides.

Ingredients

• 1 lamb rack

• 60ml (4 tbsp) olive oil

• 1 lemon, juiced & zested

• 4 garlic cloves, peeled & crushed

• 15ml (1 tsbp) rosemary, washed & finely chopped

• Salt & pepper

Instructions

1. For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt & pepper in a small bowl.
2. Place the lamb in a large baking dish or resealable plastic bag.
3. Pour the marinade onto the lamb & rub the mixture all over the lamb.
4. Cover and leave to marinate in the fridge overnight.
5. Bring the barbecue to a medium temperature, about 160°C.
6. Place the lamb bone side down first & sear for 4 minutes.
7. Turn the meat & place in indirect heat for 15 minutes. This will cook them to medium-rare.
8. Continue cooking until desired doneness.
9. Remove from the lamb from the heat & let it rest for 10 minutes before cutting into chops.
10. Serve with green salad & your favourite barbecue side dishes.