Wood-Fired Lamb Rack
Aug 28, 2024
At Flying Fish, our crew loves gathering for casual Friday arvo lunches, where the focus is on good food, great company, and a glass of wine. Our chief winemaker, Simon, often leads the charge, showing us how to cook a perfect lamb rack on the wood-fired BBQ.
When it comes to cooking lamb, simplicity is key—let the meat and flame do the work, making it perfect for a laid-back afternoon with a glass of Margaret River Cabernet Sauvignon.
Ingredients
- 1 rack of lamb, fat side scored
- Olive oil
- Sea salt
- Freshly ground black pepper
- Fresh rosemary, chopped
- Lemon wedges
- Fresh mint leaves
- Danish feta, crumbled
Instructions
- Prep the Lamb: Scored the fat side, splashed with olive oil, sprinkled with salt pepper and fresh rosmary, rubbed into the meat.
- Sear Over Flame: Take the prepared lamb and seal it over an open flame to lock in the juices.
- Wood-Fired Perfection: Once seared, transfer the lamb to a preheated wood-fired oven. Bake for 15-20 minutes.
- Serve: Remove the lamb from the oven and let it rest for a few minutes. Just before serving, squeeze fresh lemon juice over the top, sprinkle with crumbled Danish feta, and garnish with fresh mint leaves. Enjoy with a glass of our Wildberry Estate Reserve Cabernet.
Photos: Freedom Garvey Photographer
