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Grass-fed French Rack of Lamb Grilled with Barbecue Sauce


LEVEL

Beginner

PRODUCT

LAMB

PORTIONS

4

PREP TIME

20 minutes

COOK TIME

25 minutes

REST TIME

10 minutes

TOTAL TIME

55 minutes


Ingredients:

  • 1 tin of tomato sauce

  • 2 tbsp Worcestershire Sauce

  • 2 tbsp apple cider vinegar

  • 3 garlic cloves, chopped

  • 1 tbsp fresh parsley, chopped

  • 1 tbsp fresh oregano, chopped

  • 2 tbsp fine lemon zest

  • 1 tsp pepper

  • ½ tsp salt

  • 2 large red onions, thickly sliced

  • 2 French Racks


PHOTOS


STEPS

 

Step 1

Mix and stir the ketchup with the Worcestershire sauce, and add vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Separate the mixture into 2 parts.


Step 2

Thread the slices of onion onto the skewers. Spread half of the mixture over the lamb and onions. Marinate for 15 minutes. Meanwhile, preheat the grill to medium heat. Place the onions and lamb on the grill, meat side down.


Step 3

To make the lamb more tender, cook it until the internal temperature is 60°C. Grill, turning frequently, for at least 25 minutes or until cooked to medium. Grill the onions at the same time, turning over as needed. Let the meat rest for 10 minutes.


Step 4

The resting time is due to the meat being hot, and all its internal juices at a high temperature. Therefore, the temperature must be reduced so that the juices are kept inside the meat, giving the cut the best flavor.


The meat juices are always concentrated in the center of the meat. Once the indicated rest time is achieved, they are redistributed evenly throughout the interior. In this way, each piece of meat is juicier and more flavoursome when it comes to chopping it.


Step 5

Cut French Racks into 2 rib portions. Serve with onion rings.


Nutritional information (1 portion):

543 calories; 50.2 g protein; 49.6 g carbohydrate; 20.1 g fat; 184.2 mg cholesterol; 2219.6 mg sodium



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