O.K, I am clearly addicted to the BBQ, have hardly touched the stove recently, and not having to wash up is playing a big part, but so is the flavour. We are also loving racks of lamb, they are bit on the pricey side, but you can pick up racks pretty cheap if you get lucky at the supermarket when they a reduced to clear. Hannah marinated the rack in lemon, paprika, salt n pepper, loads of fresh herbs (parsley, oregano, basil, thyme) garlic and white wine. Eggplant just goes so well with lamb, so as soon as the lamb was on the flame, I grilled slices of eggplant on the hotplate, seasoned with salt and pepper and fresh mint, drizzling with olive oil as it hit the plate. While I was turning the eggplant and the lamb, Hannah sliced potatoes and steamed them with thyme and olive oil to put a dent in the cooking before we crisped them up on the barbie. Once the eggplant was done, we chucked them in the oven to keep warm, while the lamb roasted away with the hood down. When the lamb was about 5 minutes away, I grilled the taters...til nice and crispy. This was a fantastic take on a roast dinner, all barbecued, with that smokey crispness you just can't get in the oven. The lamb sliced up into juicy cutlets and was absolutely delicious, but I just couldn't stop eating the crispy potatoes...so good!
Friday, January 2, 2009
BBQ Roast Lamb Rack
O.K, I am clearly addicted to the BBQ, have hardly touched the stove recently, and not having to wash up is playing a big part, but so is the flavour. We are also loving racks of lamb, they are bit on the pricey side, but you can pick up racks pretty cheap if you get lucky at the supermarket when they a reduced to clear. Hannah marinated the rack in lemon, paprika, salt n pepper, loads of fresh herbs (parsley, oregano, basil, thyme) garlic and white wine. Eggplant just goes so well with lamb, so as soon as the lamb was on the flame, I grilled slices of eggplant on the hotplate, seasoned with salt and pepper and fresh mint, drizzling with olive oil as it hit the plate. While I was turning the eggplant and the lamb, Hannah sliced potatoes and steamed them with thyme and olive oil to put a dent in the cooking before we crisped them up on the barbie. Once the eggplant was done, we chucked them in the oven to keep warm, while the lamb roasted away with the hood down. When the lamb was about 5 minutes away, I grilled the taters...til nice and crispy. This was a fantastic take on a roast dinner, all barbecued, with that smokey crispness you just can't get in the oven. The lamb sliced up into juicy cutlets and was absolutely delicious, but I just couldn't stop eating the crispy potatoes...so good!
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