Very simple.
Start off with fresh spring lamb forgotten in your freezer since May.
Marinade:
Juice of 1 lemon
Lots of garlic & fresh rosemary
Pepper
1/4 small jar of Dijon mustard
Some olive oil and good tamari.
In my opinion, good tamari is wheat free and well aged - pretty hard to find, I only buy it if I can sample it first.
I sliced the mid sized rack into two portions, I cook meat very quickly at high heat on the grill, the fat from the ribs often catches fire so I like to cook them separately.
Marinate lamb at room temp for several hours before placing on grill, cook to med rare and allow to temper before slicing.
Start off with fresh spring lamb forgotten in your freezer since May.
Marinade:
Juice of 1 lemon
Lots of garlic & fresh rosemary
Pepper
1/4 small jar of Dijon mustard
Some olive oil and good tamari.
In my opinion, good tamari is wheat free and well aged - pretty hard to find, I only buy it if I can sample it first.
I sliced the mid sized rack into two portions, I cook meat very quickly at high heat on the grill, the fat from the ribs often catches fire so I like to cook them separately.
Marinate lamb at room temp for several hours before placing on grill, cook to med rare and allow to temper before slicing.
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