Grilled Rack of Lamb with Potato Slices
Comments: A traditional fresh herbs mixture gives a summer flavor to this easy lamb dish.
A rack of lamb evenly cooked on the barbecue if already boned, or butterflied.
If you have a rotisserie, evenly season lamb with fresh herbs, roll then tightly tie roll; place meat on spit and barbecue for 60 to 90 minutes. It is easier to barbecue a larger piece of lamb on spit.
Servings: 4
IngredientsPreparation
  • 1 approximately 4 1/2-pound [2-kg] rack of lamb
  • 1 clove garlic, into fine strips
  • 1 handful fresh Italian parsley sprigs
  • 1 handful fresh sage sprigs
  • 1 handful fresh rosemary sprigs
  • 1 handful fresh thyme sprigs
  • 6 tablespoons [90 mL] dry Sherry
  • 4 tablespoons [60 mL] nut oil
  • 1 1/4 pounds [560 g] medium potatoes
  • Salt and freshly ground black pepper, to taste
  • Transfer rack of lamb, smooth side down onto a cutting board to that you see the bone.
  • Using a large sharp knife, cut a slit into the meat all along the bone.
  • Using a sharp kitchen knife, grate the bone on both sides to get as much as possilbe of the meat, until the bone is completely free.
  • Delicately remove the bone then any tendon and excess fat from the meat.
  • Cut through the thickest part of the meat to be able to flatten the meat as much as possible.
  • If desired, you can also ask your butcher to butterfly the meat for you.
  • Using a sharp pointed knife, cut quite a few slits into the meat and slip in garlic strips and some of fresh Italian parsley, sage, rosemary and thyme sprigs.
  • Transfer into a large glass bowl before pouring in dry Sherry and nut oil.
  • Chop half of remaining Italian parsley, sage, rosemary and thyme sprigs.
  • Mix then sprinkle all over the meat.
  • Cover bowl with a clean cloth; leave to marinate, refrigerated, for 30 minutes.
  • Preheat barbecue to medium-high intensity.
  • Reserving marinade, remove lamb from marinade then season lamb to taste with salt and freshly ground black pepper.
  • Barbecue meat onto hot barbecue rack for 30 to 35 minutes, turning and coating meat with reserved marinade from time to time.
  • Meanwhile, brush then slice potatoes into thick slices.
  • Brush potato slices with reserved marinade; set aside.
  • Approximately 15 minutes before the end of cooking time, arrange all around the rack of lamb and barbecue potato slices until golden browned.