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Roasted Rack of Lamb

Main Course | Serves: 4


  • 4 x racks lamb (each with 3 chops)
  • 1 cup fresh breadcrumbs
  • 2 tablespoons butter
  • Mixed herbs, fresh (2 tablespoons chopped finely) or dried (1 teaspoon


  1. Turn the Mariner on to low and close the lid to keep in the heat.
  2. Mix bread crumbs, butter and herbs. Spread the mixture over the meaty side of the chops, then cover the tips of the bones with foil to prevent burning.
  3. Prepare roast vegetables to cook at the same time eg potatoes, carrot and pumpkin.
  4. Lightly grease the BBQ plate with oil and place roast in oven surrounded by vegetables.
  5. Close the lid and bake for 30 minutes. Add broccoli to the oven after 20 minutes, to finish cooking with other vegetables.

Serving suggestion: serve with gremolata of 3 tablespoons chopped parsley and 1 tablespoon grated lemon rind, sprinkled over the lamb on serving.

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