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Herbed Barbecue Lamb Racks with Red Onions

  • Preparation Time: 5 mins
  • Serves: 4
  • Cooking Time: 15 mins
  • Ready Time: 20 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

1 kg Lamb Racks
Freshly ground black pepper
Sea Salt

1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint

6 small red onions, peeled

2 Tbsp Balsamic Drizzle
200ml Beef jus

Salad greens
Potato wedges (cooked on the barbecue)

Remove all packaging from the Lamb Racks and bring them to room temperature (Bloom).
Rub all over with olive oil and season with salt and pepper.

Preheat your barbecue to 200˚C.
If you don’t have a covered Barbecue, just get the plates nice and hot and have some tinfoil handy.

Slice onions into wedges. Keep them handy. Douse the onions with a little balsamic drizzle.

In a small pot heat the beef jus, balsamic drizzle, mint and parsley on a low temperature.

Place Lamb Racks flesh side down onto the hot plate and sear for about 5 minutes.
Once nicely browned, turn the Racks onto their bones. There will be a little tunnel of air underneath them now.

Pour a little of the meat glaze over the racks. Cover Racks with foil or put the barbecue lid down.
Reduce the temperature to 130°C. Leave racks to roast for 15 – 20 minutes for pink. (A little longer for well done).
Take the Racks off the barbecue and leave in a warm place under tin foil to rest for 10 minutes.

Quickly sauté the onions on the hot plate and prepare a green salad.

Add remainder of meat glaze to Lamb Racks when plating up allowing half a rack per person.
Serve with red onions, green salad and wedges.

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