RECIPE IDEA


Lamb Racks with Hasselback Potatoes

Recipe by the Moist BBQ team

Prep: 20 minutes – Cook: 50 minutes

Ingredients

  • Grill Society Lamb Hunter Rub
  • The Gourmet Collection – Roasted Garlic, Rosemary and Sea Salt spice blend
  • Grill Society Sweet Honey BBQ Glaze
  • Lamb Rack
  • Small Potatoes
  • Asparagus
  • Serrano Ham
  • Duck Fat

Method

  • Cut the potatoes ‘Hasselback’ style to allow for more flavour and a quicker cook
  • Cover with Duck fat and coat with The Gourmet Collection Roasted Garlic, Rosemary and Sea Salt spice blend. Pop them in the BBQ running at 300F/148C
  • We prepared the Lamb Racks two different ways
  • For one rack we removed all of the fat to expose the meat, rubbed with the Grill Society Lamb Hunter Rub
  • For the other Rack we left the fat on and scored it to form a fat crackle. This method doesn’t allow for much rub to go on, yet the meat is more tender
  • Cook the Racks indirectly in the BBQ at 300F/148C for 25 minutes, or until internal temp has reached your desired doneness, 135F/57C for best results
  • Apply the Grill Society Sweet Honey BBQ Glaze when the desired internal temperature is near to being reached and allow to set in the heat
  • Let the Racks rest for 10 minutes. While the racks are resting, cook the Serrano Ham wrapped Asparagus spears

Enjoy

Moist BBQ