- 1 [6-rib] rack of lamb
- 4 garlic cloves, crushed
- 1 teaspoon [5 mL] salt
- 1/4 cup [60 mL] Dijon mustard
- 2 tablespoons [30 mL] red wine vinegar
- 3 tablespoons [45 mL] freshly chopped rosemary
- 2 tablespoons [30 mL] lemon juice
- 2 teaspoons [10 g] sugar
- 1/3 cup [80 mL] olive oil
- Vegetable or olive oil, for the barbecue rack
- Fresh rosemary sprigs, to garnish
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- Into a bowl, crush together crunshed garlic and salt into a paste.
- Mix in Dijon mustard, red wine vinegar, freshly chopped rosemary, lemon juice and sugar.
- Whipping, slowly yet steadily pour olive oil into mixture.
- Half rack of lamb; transfer each half into seperate heavy plastic bags with a zipper.
- Pour half of marinade into each bag.
- Seal bags and leave to marinate, refrigerated, for at least 6 hours or better overnight.
- Preheat barbecue until hot.
- Lower barbecue temperature to medium then lightly brush barbecue rack with vegetable or olive oil.
- Reserving marinade, arrange drained rack of lamb halves, fat side down, onto hot barbecue rack.
- Barbecue for 4 minutes.
- Turn rack of lamb halves over and barbecue for 8 more minutes.
- Arrange rack of lamb halves onto barbecue rack, one end of each piece laying on one another at an angle [like a tent], meaty ends down and bone ends up, away from heat source.
- Barbecue for 8 minutes more.
- Transfer onto a warm plate and cover with with al foil; leave to rest for 5 minutes, before cutting and serving, one rib per serving, each garnished with a fresh rosemary sprig.
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