BBQ rack of lamb
- 6 pointed rack of lamb
- Bundle of rosemary
- Olive oil
- Sea Salt flakes
Coat the rack of lamb with olive oil, finely chopped rosemary and sea salt. Let the lamb sit for 30 minutes to let the rosemary flavours infuse.
Heat up the BBQ and then place the Lamb so that all sides are sealed and browned. Reduce the heat and then let roast for approximately 10 minutes for medium rare. Take off and rest the lamb for 5 minutes.
Carve each point into a chop and serve with sea salt flakes to taste.