We have had rack of lamb many times when we visited the Thomas for dinner. These lamb sticks are very yummy when they are just barbecued, but also make a lovely lunch the next day (if there are any left).
I have also included a variation for Baked Deboned Leg of Lamb. The marinade works beautifully in this recipe as well, and combined with the flavour from the stuffing makes an amazing roast.
Enjoy!
Lamb Marinade for Rack of Lamb or Lamb Chops
Print recipe| Inspiration | modified recipe from the Thomas |
Ingredients
- 1 cup olive oil
- 4 - 5 Cloves garlic (peeled and cut into 3 or 4 pieces)
- 3 Tsp Dijon or your favourite good mustard
- 1 Tbsp low sodium soya sauce
- 2 Tsp Worcestershire sauce
- 1 - 2 Tbsp freshly chopped Greek oregano
- 1 large onion (chopped)
- lamb (allow 1/2 rack of lamb or 2 or 3 chops per person)
Directions
|
Mix all the marinade except for the oregano. Place the racks of lamb or lamb chops in a bag with the marinade. Marinate it for at least 6 but up to 30 hours in the fridge  | |
| To barbecue the racks or chops: Heat the barbecue. Put tin foil securely over the tips of the bones. Place the racks on the barbecue and turn the heat to medium. Barbecue slowly until they are done. Do not leave them or they may flare up. Allow 35 - 40 minutes for racks and about 15 - 20 minutes for chops. | |
| Just before they are done sprinkle on the fresh oregano. Remove them from the barbecue and tent them with tin foil for about 10 min. Then they are ready to serve. | |
| Variation - Baked Deboned Leg of Lamb | |
| Marinate the leg of lamb as above. To bake the leg, make up a stuffing of ½ lb of ground pork, grated orange rind, 1 tsp garlic powder, 1 beaten egg, 1 tsp salt, freshly ground pepper, 1 slice of fresh bread crumbs. Place in the hollow where the bone was and close with string. Bake 30 min per pound at 325 deg. F. (1 pound = 2.2 kg) | |