Alright, mates. Cards on the table – lamb isn’t on my grill as often as it should be, but that’s changing today. We’re diving back to basics with a juicy rack of lamb that’s sure to impress. This little beauty, with a Greek twist on the side, is the perfect way to rekindle your love for lamb. Let’s get this grill party started!
For the Lamb
For the Crumb
For the Greek-Style Potatoes
Instructions
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Preparing the Crumb
- Heat a skillet over medium heat and add 2 tablespoons of olive oil.
- Add the minced garlic and finely chopped onion, cooking for a few minutes until softened.
- Stir in the chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another minute and remove from heat.
- Combine the mixture with the fresh breadcrumbs in a bowl. Set aside.
-
Searing the Lamb
- Season the rack of lamb all over with salt and pepper.
- Heat 2 tablespoons of olive oil in a clean skillet over high heat.
- Sear the lamb for 1-2 minutes on all sides, then remove from heat.
- Brush the lamb with mustard and roll in the breadcrumb mixture until evenly coated.
- Cover the bones with foil to prevent charring.
-
Cooking the Lamb
- Preheat your BBQ or smoker to 175°C (350°F).
- Roast the rack, bone side down, in the skillet until it reaches an internal temperature of 60°C (140°F) for medium doneness.
- Remove from heat and loosely cover with foil. Let rest for 10 minutes.
-
Preparing the Greek-Style Potatoes
- Boil the chopped potatoes for about 10 minutes until soft but not mushy. Drain and let them steam dry in the colander.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the potatoes, crushing them slightly, and cook for about 6 minutes, turning occasionally, until they have a nice brown crust.
- Add the sliced red onion, crushed garlic, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for another 4 minutes, stirring frequently.
- Remove from heat and sprinkle with crumbled feta cheese, lemon zest, and chopped fresh parsley.
Equipment
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Note
- For extra flavour, inject the lamb with a marinade of your choice.
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