Barbecued rack of lamb recipe
- Cuisine: Croatian
- Prep Time: 10 min(s)
- Cook Time: 15 min(s)
- Serves 3–4
A lovely, simple way of cooking lamb on a spit-roast barbecue. Tonci’s tip on ageing the meat first is brilliant – it gives a richer, more flavoursome result. Afterwards, take the meat out of the fridge half an hour before cooking so it doesn’t suddenly leap from the cold of the fridge to the extreme heat of the barbie.
You will need to begin this recipe two days ahead.
Ingredients1 - lamb rack with outer layer of fat intact (be sure the butcher doesn’t remove it)
rosemary sprigs, broken into short pieces
PreparationPlace the lamb on a wire rack and refrigerate uncovered for a couple of days to age the meat.
Make shallow cuts all over the outer layer of fat and stud with rosemary sprigs, leaving some of the leaves exposed. Rub liberally with sea salt.
Spit-roast over high heat to seal. Reduce the heat and continue to cook to your liking. Slice into cutlets and serve with roasted vegetables.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 14 of 14 Croatian Restaurants.
|1.||Maestral Seafood Restaurant||Weston|
|2.||De Bortoli Winery and Restaurant||Dixons Creek|
|3.||Original Balkan Restaurant||Darlinghurst|
|4.||Mediterraneo Charcoal Grill and Wine Bar||Albert Park|
|5.||Balkan Continental Restaurant||Darlinghurst|
|8.||Gianni's Restaurant||Mount Hawthorn|
|9.||Morska Vila||Henley Beach|
|10.||Katarina Zrinski Restaurant||Footscray|
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Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
A vegetarian alternative to lard often used in baking and when basting meat.