Lambrack crown with mint salsa

Practising in advance for a fancy December or Christmas dish? Our Not Just BBQ chefs went to work with a lamb CROWN of two racks tied together. That looks pretty impressive, don’t you think? The advantage is also that the heat can reach the thickest part of the meat well on two sides and the rib that does not need heat is further away from the fire.

In autumn, lamb racks tend to be a bit bigger than in spring. You also really get that autumn feel when you serve the tender meat with jacket potatoes, tasty gravy or salsa and a vegetable ratatouille.

Sit warm by the fire with your family and friends and enjoy. Lamb does require your attention and patience. So take your time and don’t be too hasty. And ask your guests beforehand whether they want the meat rare, medium or well done.

TAG #notjustbbq in your social media. Then share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest. YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

Lamsrack 2×1 Lemon
Fresh mint
Garlic clove
Fresh curly parsley
Spring onion
Red pepper
Pine nuts
Olive oil
Not Just BBQ Moroccan Rub
Not Just BBQ Lemon Pepper grinder

Necessities

Kamado or #weber barbecue
Coals, Not Just BBQ Firestarters
Cutting board
Sharp knife
Butcher’s twine
Barbecue tongs
Bowl for stirring the salsa
Spoon

Preparation method

>> Watch HERE step-by-step how-to video recipe <<

Quick recipe steps:

1. Get a rack of 8 ribs from a good butcher.

2. Real must is to remove the fleece on the back. You may know this from spare ribs. Stick a knife between rib and skin and very gently press upwards along the bone. Make sure you stay close to the ribs and don’t cut into the meat. Once you have a start, grab the piece of detached skin with a piece of kitchen paper and then pull off the whole skin in 1x or do it rib by rib.

3. Leave a little fat, it melts in the heat and adds flavour. In the video, you can see that we cut the fat and the thickest part of the meat crosswise, so that the fat runs well into the meat

4. In advance, make the mint salsa from finely chopped fresh mint, parsley, crushed garlic clove and fresh lemon juice.

5. With batting twine tie between the ribs and form a semi-circular crown of each rack.

6. Rub the meat with some olive oil and nice and lavish with Maroccan Rub seasoning. The Mediterranean herbs really lift the flavour of the meat.

7. Place the racks against each other, with the ribs round to each other. Your crown.

8. Once the barbecue is at a heat between 160-180 degrees, place the crown directly over the coals. Bring the meat to a core temperature of 55 degrees for nice rosé. This goes fast, so stay close. The fat can sometimes cause flames, but that’s part of the process. Just leave the meat in place.

9. Is the cooking on the outside going too fast? Then place the crown over an indirect part of your grill and leave to cook.

10. When the meat is around 53 degrees remove the crown from the grill, let rest for 2 minutes and cut between two ribs to see how the cooking is. These are small pieces of meat, and while resting, the meat will continue to cook a few degrees.