Alive and Cooking

B.B.Q. Roasted Rack of Lamb

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8 bone rack of lamb
1 carrot
1 bunch of asparagus
200g beans
500g chat potatoes
½ bunch thyme
8 sprigs of rosemary
olive oil
salt and pepper
50g butter
50g flour


1. Baste the lamb rack with olive oil, thyme leaves, salt and pepper, then spike the rosemary sprigs into the flesh.

2. Place in a tray in the barbeque and close the lid to roast for 30- 40 minutes

3. Blanche the potatoes and put into the barbeque with the lamb for 30 minutes

4. In the potato water blanche the vegetables and keep warm.

5. Melt the butter in a pan, add the flour and cook until the flour turns “sandy” then slowly pour in the vegetable water and lamb pan juices.

B.B.Q. Roasted Rack of Lamb