23.03.25
Tender lamb with wild garlic flair
This BBQ rack of lamb combines smoky depth with the freshness of wild garlic and herbs for a dish that’s both rustic and refined. The grilled rack of lamb is seared over open flames to develop a golden crust before being finished with a layer of mustard and crisp breadcrumbs. Whether served as the centrepiece of an alfresco feast or a relaxed lamb rack on the BBQ dinner, it’s simple, elegant, and bursting with flavour.
Grilling
Method
PREPARE THE CRUST
In a bowl, combine the breadcrumbs, parsley, wild garlic, ½ tsp salt, and ½ tsp pepper. Drizzle in the olive oil and stir until evenly coated. Set aside while you prepare the lamb.
PREPARE THE GRILL
Bring the lamb to room temperature. Light your Kadai and push the hot coals to one side for indirect cooking. Add the Holi Grill, clean it thoroughly, and lightly oil the surface to prevent sticking.
SEAR THE LAMB
Season the lamb racks generously with the remaining salt and pepper. Place them fat-side down close to, but not directly over, the coals. Cover and grill for around 8 minutes, turning halfway through, until the fat is browned and crisp.
APPLY THE CRUST
Remove the lamb from the heat and spread Dijon mustard evenly over the fat side. Firmly press the breadcrumb mixture onto the mustard to create an even crust.
FINISH COOKING
Return the lamb to the Kadai, fat-side up, positioned near but not directly over the coals. Cover and cook for 8–10 minutes, or until the internal temperature reaches 54°C for medium-rare. Rest uncovered for 10 minutes before carving.
SERVE
Carve between each rib into individual chops and serve hot with seasonal sides or salad.
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