New Zealand rack of lamb, french cut
1 Tbsp. Original Grapeseed Oil
1/2 Tbsp. Rosemary, fresh or dry
1 Tsp. Thyme, fresh or dry
1 Tbsp. Marjoram or Oregano, fresh or dry
1/2 tsp. garlic granules
1/2 tsp. salt
1/2 tsp. fresh ground pepper
Lamb must be served warm to prevent the fat from solidifying so heed the warm platter and plate directions!
The herbs are an integral part of this dish. They add such flavor to the delicious meat, so make sure they are fresh if possible. Whole Spice has the best dried herbs we have found. Make sure to have plenty on hand!
You can substitute Salute Sante! Roasted Garlic oil for the garlic granules if necessary.
1. Heat BBQ to 400°F or oven to 440°F
2. Rinse lamb then pat dry with paper towel.
3. Put on a platter.
4. Rub grapeseed oil all over lamb.
5. Sprinkle with salt and fresh cracked pepper.
6. Sprinkle with garlic granules.
7. Set aside 10 minutes.
8. In the meantime, chop herbs and mix together. Sprinkle lamb with herbs top and bottom, then pat to make them stick to meat.
9. Place on hot grill in center for indirect heat to prevent flareup.
10. Grill for 4 mins each side, then stand up rack to grill chop side, bone up and grill another 4 minutes.
11. Lower the BBQ to lowest setting and repeat rotation for 3 minutes each side.
12. Remove from grill and place on a hot platter.
13. Let rest 10 minutes before serving on hot plates to keep lamb warm to maximize the flavors.
14. Cut rack into individual chops and serve 3-4 per person.