A Rack Of Barbecue Lamb

Grilling the rack (3 or 4 cutlets together) makes this barbecue lamb so succulent it's almost impossible to describe. Lamb is one of my favourite meats and I think that the balsamic vinegar in this bbq marinade really brings out the flavours.

TIP - Seasoning the lamb with salt must be done just before cooking otherwise the meat will dry out. Don't be tempted to put any salt in the marinade.

Using a balsamic vinegar marinade is a typical way of cooking lamb in many parts of Italy and I've enjoyed it many a time in a favourite restaurant of mine in Vasto, Abruzzo. For me, there is no better accompaniment than a glass of the local Montepulciano d'Abruzzo.

There's enough here to serve four.

Ingredients:-

• 4 racks of lamb with 3 or 4 cutlets
• 1 onion finely chopped
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons honey
• salt and freshly ground black pepper
• 1 lemon

Method:-

Prepare the marinade by mixing the onion, vinegar, oil, lemon juice and honey into a shallow bowl and drop in the racks of lamb. The honey in the marinade will add a little thickness to the consistency and make it easier to brush on - I like to marinade overnight and use a brush occasionally to make sure allthe meat is getting the benefit.

Hot coals are required, season the racks of lamb well with the salt and pepper and grill for 15-20 minutes turning occasionally. Feel free to add more marinade as baste though the cooking process.

Serve with crisp lettuce drizzled in olive oil with a sprinkling of salt and wedges of lemon. Don't forget the Montepulciano d'Abruzzo!

Related Pages:

More Succulent BBQ Lamb Recipes
Information About Barbecue Grills
Great Barbecue Marinades

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