Racks Of Lamb With Parsley Pepper Crust Recipe
Ingredients
| 6 racks lamb, with 4 chops in each | ||
| Butter | 60 Gram | |
| Mango chutney | 1 Tablespoon | |
| French mustard | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 teaspoons lemon juice black pepper | ||
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
Trim excess fat from lamb.
Combine softened butter, chutney, mustard, garlic and lemon juice in bowl.
Spread over back of each lamb rack, then sprinkle thickly with coarsely-ground pepper and parsley.
Press mixture on gently with hand.
Barbecue until meat is tender; do not turn racks.
Combine softened butter, chutney, mustard, garlic and lemon juice in bowl.
Spread over back of each lamb rack, then sprinkle thickly with coarsely-ground pepper and parsley.
Press mixture on gently with hand.
Barbecue until meat is tender; do not turn racks.
Chef
