2 x racks lamb ribs, approximately 1.5lb each
8 sprigs fresh Rosemary, divided
4 garlic cloves, minced
4 tbsp olive oil
Salt & Pepper
- Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
- Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
- Prepare a grill for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
- Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
- Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
- Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.