- serves 3–4 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 lamb rack with outer layer of fat intact (be sure the butcher doesn’t remove it)
- 1small bunch rosemary sprigs, broken into short pieces
- sea salt
You will need to begin this recipe 2 days ahead.
Instructions
Place 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.
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.
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