⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here is a lovely recipe which works brilliantly on the BBQ. You can pretty much use whichever herbs you like - I used coriander which I love with lamb. I served this with rose harissa barbecued aubergine and a couscous salad. If I’m really honest, although I prepared everything (and gave strict instructions 🤣) my son Toby cooked both the lamb and the aubergine to perfection. Train them young I say...... then you can sit back with a nice glass of wine and enjoy when they are older 😉
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 3-4
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 racks of lamb
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Marinade
2 cloves garlic
Juice 1/2 lemon
2 tablespoons olive oil
Pepper
1-2 tablespoons chopped herbs - coriander/parsley/chervil/basil would all work
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
Mix the marinade ingredients in a bowl and add the lamb. Leave for 30 minutes or anything up to 3 hours.
Season generously. Cook on a hot BBQ with the lid down turning occasionally and basting with the marinade for 12-15 minutes for pink. Leave to rest before carving.