Spiced lamb rack
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free
- 10 minutes
- 25 minutes
- HER Shiraz
It's easier to make a lamb rack on the braai than you think! Just follow our food director, Abigail Donnelly, steps and you'll have perfect braaied chops. Serve it up with Mexican BBQ sauce and Chimichurri for extra flavour.
Ingredients
- 850 g lamb rack, at room temperature
- 20 g Woolworths lamb rub
- 2 T olive oil
- For the Mexican BBQ sauce:
- 2 Woolworths chipotle peppers in adobo, finely chopped
- ½ cup tomato sauce
- 1 T apple cider vinegar
- 1 t smoked paprika
- salt, to taste
- For the chimichurri, mix:
- 2 cloves garlic, minced
- 1 red chilli, finely chopped
- ¼ cup coriander, finely chopped
- ¼ cup mint, finely chopped
- 2 T dill, finely chopped
- 2 T Italian parsley, finely chopped
- ¼ cup olive oil
- 3 T red wine vinegar
- 3 T lemon juice
Cooking Instructions
1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb.
2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes. Season to taste.
3. Place the lamb over medium coals, skin-side down, and braai for 25 minutes, or until the internal temperature reaches 63°C. Rest for 5 minutes.
4. Slice the lamb into chops. If it’s underdone, place back on the braai for a few minutes. Serve with the BBQ sauce and chimichurri.
Cook's note: Wrapping the bones in foil will prevent them from burning.
Photograph: Jan Ras
Food assistant: Nicola Naude
Student assistant: Marizen Smit
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