The Rack of Lamb is the most luxurious piece of lamb you can prepare on the BBQ. With a flavorful herb crust and a refreshing mint yogurt sauce, this dish is perfect for special occasions.
Preparation
Step 1: Prepare the Lamb Rack
Remove excess fat and sinew from the lamb rack. Tie the meat together with butcher's twine for an even shape. Season with salt and pepper. Let rest 30 minutes at room temperature.
Step 2: Make the Herb Crust
Mix breadcrumbs with pressed garlic, rosemary, thyme and olive oil into a crumbly paste. Coat the lamb rack with Dijon mustard and press the herb crust onto it. Ensure an even layer.
Step 3: Grill the Lamb Rack
Preheat the BBQ to 200-220°C for direct heat. Grill the lamb rack 2-3 minutes per side for a nice crust. Use tongs to avoid damaging the meat. Move to indirect heat to finish cooking.
Step 4: Let Rest
Remove the lamb rack from the BBQ when core temperature is 55-58°C (medium-rare). Let rest 10 minutes under aluminum foil. Then slice into chops.
Step 5: Serve
Place the chops on warm plates. Serve with the mint yogurt sauce and optionally roasted vegetables or mashed potatoes.
Tips from the BBQ Chef
- Ask the butcher to "French trim" the rack – this looks more professional.
- Measure core temperature accurately for perfect results.
- The crust can also be finished under the oven or broiler if the BBQ gets too hot.