Rack of Lamb with Rosemary

Rack of Lamb with Rosemary

Rack of Lamb with Rosemary


  • 2 x 800g Racks of lamb
  • For the Marinade
  • 4 Garlic cloves , minced
  • 1 tbsp. Fresh rosemary , chopped finely
  • 4 tbsp. Extra virgin olive oil
  • ½ tsp. Salt
  • ¼ tsp. Black pepper
  • For the Basting
  • 2 tbsp. Butter, cut into 1cm cubes
  • 2 Garlic cloves , smashed
  • 1 sprig Rosemary


  1. To Marinate: In a zip lock bag, mix all the ingredients together.
  2. Gently place the lamb in the bag and massage for a few minutes to coat with all the ingredients.
  3. Set aside and leave sealed in the refrigerator for at least 24 hours and up to 48 hours.
  4. 1 hour prior to grilling, remove the lamb from the fridge.

    Note: Removing the marinated lamb 1 hour prior to cooking, ensure for even cooking.

  5. Heat Char-Griller Super Pro to 230°C.
  6. Sear the Rack of Lamb on all sides, +- 2 minutes per side until golden brown, including the ends.
  7. Set the lamb aside and adjust the Super Pro vents so the temperature falls to 180°C.
  8. Baste the Lamb in your LK’s Cast Iron Skillet, add butter, smashed garlic and rosemary. Transfer the Lamb to the Skillet and gently scoop the glaze over the lamb, making sure it is generously coated.
  9. To Roast: Put the lamb back on the grill and insert a thermometer. Cook lamb until internal temperature reaches 51°C
  10. Rest the Lamb for 5-10 minutes before serving
  11. Carve and Serve: Cut the lamb into individual cutlets or several cutlets per slice. Serve with a spring salad and roasted potatoes. Enjoy!

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