Ingredients for marinade
2 tbsp olive oil
4 tbsp Ras El Hanout, 3 cloves garlic, mashed to a paste
Season the lamb rack with crushed sea salt and pepper.
Mix the oil, garlic and Ras El Hanout into a paste. Spread the marinade over the meat and place it in a sealed bag. Place in fridge for at least 3 hours—preferably overnight.
Half an hour before you start to cook the lamb, remove from the fridge and allow it to reach room temperature.
Set up your lidded bbq for indirect cook- ing with the charcoal on one side, leaving one side empty for a foil tray to collect the juices.
Get your temp to around 275 C to start. Place the lamb on the coal side of the grill to start, this sears the lamb giving it an awesome char and ensures the meat holds its juices. Put the lid down, close the vents and cook for about 5-6 minutes each side.
Starting on hot side sears the meat and locks in the juices. Keep in mind the size of your rack of lamb will determine the sear time. Lamb should not be over- cooked so time to develop a crust is not your friend on this one. Move the meat on the side with no coals, insert a thermometer into the thickest part of the meat if possible.
Shut the bbq lid and open the vents slightly. Aim for about 125-130 degrees as a final internal temp at the centre of the meat.
Remove the lamb from the grill, cover in foil and let rest for 8-10 minutes and enjoy!
If you don’t have a lidded bbq sear the meat on the grill until a nice char is obtained on all sides and cover in foil to finish, keeping a close eye on it.
Wine suggestion for this dish
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