- 3 racks of lamb of about 1 pound each - 4 tbsp of olive oil - 1 tbsp of balsamic vinegar - 1 finely chopped small onion - 4 finely chopped garlic cloves and more...
- 3 racks of lamb of about 1 pound each - 4 tbsp of olive oil - 1 tbsp of balsamic vinegar - 1 finely chopped small onion - 4 finely chopped garlic cloves - 2 tbsp of honey - 1 lemon juice extract - A bit of salt & pepper
This was done using the Weber Performer charcoal BBQ. But if you dont have one, you can use any charcoal BBQ. I recommend using good quality wood charcoal that does not contain any chemicals or additives.
- Wash the lamb racks with water and pat dry with paper towel - Rub with above ingredients except for the salt. The salt only goes on right before grilling so it does not dry the lamb meat - Use a charcoal grill and put charcoal on one side of the grill and the lamb on the other side. Cooking will be done by indirect heat, where the meat is not directly placed on top of the charcoal. - Cooking will take one hour at 350F. - Sear over direct heat for 2 mins each side as an option to get that brown BBQ color on the outside of the meat.