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Sicilian rack of lamb

Recipe from: 7/13/2000 12:00:00 AM
Ingredients 11
Servings 5


  • 2
    racks of lamb
  • salt and freshly ground black pepper
  • olive oil for brushing
  • 190
    olive ail
  • 1
    juice of a large (or 2 small), very ripe lemon
  • 10
    dried origanum
  • 2
    cloves garlic, crushed
  • 30
    chopped fresh parsley
  • salt and freshly ground black
  • pepper to taste


15-20 min
Remove any excess fat from the racks of lamb, leaving a thin layer of fat intact to keep the meat moist while cooking. Season to taste with salt and black pepper and rub it into the meat. Brush with a little olive oil. Blend all the ingredients for the sauce until slightly thickened. Preheat the oven grill. Arrange the racks of lamb on the rack of the roasting tin, fatty side facing up, and about 20 cm from the oven grill. Grill for 15-20 minutes, taking care that the fat doesn't catch alight. Test if the meat is done using a testing skewer and continue grilling until the meat is done to taste. Transfer the cooked racks of lamb to a hot serving platter and spoon the sauce over the meat. Cover and leave to rest in the warming drawer for at least 10 minutes. Cut the racks of lamb into chops and serve with the sauce. Serves 4-6.

Read more on: grill  |  lamb

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