Name: Sicilian rack of lamb
Cook time: 20 min
Total time: 20 min
Yield: 5 servings
Cuisine: Braai
Ingredients: 2.00 lamb rack; sea salt and freshly ground black pepper; olive oil for brushing; 190.00 ml olive oil; 1.00 lemon juice only; 10.00 ml dried oregano; 2.00 garlic cloves, crushed; 30.00 ml fresh parsley chopped; salt and freshly ground black pepper; freshly ground black pepper to taste

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Ingredients (10)

2.00	lamb — rack
	sea salt and freshly ground black pepper
	olive oil — for brushing

SICILIAN SAUCE

190.00 ml	olive oil
1.00	lemon — juice only
10.00 ml	dried oregano
2.00	garlic — cloves, crushed
30.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper
	freshly ground black pepper — to taste

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Method:

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.