Rack of lamb with potatoes and onions
The barbecue season is finally starting again! That's why today we're serving you a tender rack of lamb from the barbecue with delicious side dishes. You're sure to surprise one or two people at your next barbecue. And it's not as difficult as you think. This recipe will show you how to prepare a crispy rack of lamb with ease!
Preparation time 1 hour 40 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
For the rack of lamb
- 4 rack of lamb
- 1/5 l dry white wine
- 6 cl vermouth
- 2 tbsp honey
For the rub
- 4 tbsp dried rosemary
- 4 tbsp dried thyme
- 1 tbsp dried sage
- 2 tbsp granulated garlic
- 1/2 tbsp granulated onions
- 1/2 tbsp chili powder
- 2 tbsp salt
For the side dishes
- 12 potatoes (waxy)
- Oil
- 8 spring onions
Preparation
- Pat the loin dry, separate the tendon and cut the fat into a diamond shape with a knife.
- Mix the spices for the rub together and rub evenly on all sides of the loin.
- Leave to rest uncovered in the fridge for 30 minutes.
- Cut the potatoes into finger-thick slices and rub them with oil and the remaining rub.
- Now fry the loin, potatoes and spring onions over a high heat on the barbecue for approx. 5 minutes.
- Now switch on the SEVO’s indirect grilling zone, place everything on top and insert the core thermometer into the thickest part of the lamb.
- Now grill everything for approx. 20 minutes at 53°C.
- Mix the wine, vermouth and honey together and brush the meat every 5 minutes.
- Leave the meat to rest on a board for just 10 minutes and then serve with the potatoes and onions!
