Lemon & oregano lamb racks

Tasty Lemon & oregano lamb racks Recipe

Celebrate summer with the juiciest barbecued lamb.
Lemon & oregano lamb racks
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 6 person.


  • 2 lemons

  • 60ml (1/4 cup) light olive oil

  • 2 garlic cloves, crushed

  • 1/3 cup fresh continental parsley leaves, chopped

  • 2 tablespoons chopped fresh oregano

  • 1 teaspoon dried oregano

  • 3 (about 380g each) lamb racks (6 cutlets on each rack), French trimmed

  • 1 bunch rocket, ends trimmed


  • Step 1

    Finely grate the rind of the lemons. Juice the lemons. Combine the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano and dried oregano in a bowl. Reserve one-quarter of the mixture.

  • Step 2

    Cut each lamb rack in half crossways to make six racks. Add the lamb to the lemon rind mixture and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

  • Step 3

    Preheat a barbecue grill or chargrill on medium-high. Season both sides of the lamb with salt and pepper. Add the lamb, fat-side down, to the barbecue and cook for 10 minutes. Turn the lamb. Close the barbecue. Cook for a further 10 minutes. (See tip)

  • Step 4

    Transfer to a large plate and cover loosely with foil. Set aside for 10 minutes to rest. Place the rocket on a serving platter and top with the lamb. Drizzle over the reserved lemon juice mixture. Slice into cutlets to serve.

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