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Lemon & oregano lamb racks
Lemon & oregano lamb racks
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in succulent summer BBQ lamb.
Ingredients:
  • 2 lemons
  • 60ml (1/4 cup) light olive oil
  • 2 garlic cloves, crushed
  • 82.50 ml fresh continental parsley leaves, chopped
  • 40.00 ml chopped fresh oregano
  • 1 tsp dried oregano
  • 3 (about 380g each) lamb racks (6 cutlets on each rack), French trimmed
  • 1 bunch rocket, ends trimmed
Instructions:
  • Grate the lemons finely and juice them. Mix the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano, and dried oregano in a bowl. Set aside a quarter of the mixture.
  • Cut each lamb rack in half to yield six racks. Coat the lamb with the lemon rind mixture, ensuring they are fully covered. Marinate the lamb in the fridge for 30 minutes, covered.
  • Preheat a barbecue grill or chargrill to medium-high. Season both sides of the lamb generously with salt and pepper. Place the lamb fat-side down on the grill and cook for 10 minutes. Flip the lamb over and continue grilling with the lid closed for another 10 minutes. (See tip for additional information).
  • Transfer the lamb to a large plate and cover it loosely with foil. Allow it to rest for 10 minutes. Arrange the rocket on a serving platter, place the lamb on top, and drizzle over the reserved lemon juice mixture. Slice the lamb into cutlets before serving.

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