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Maggie Beer's chargrilled Barossa milk-fed lamb

Name: Maggie Beer's chargrilled Barossa milk-fed lamb
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Ingredients: 2 tablespoons fresh rosemary leaves; 2 teaspoons fresh thyme leaves; 2 garlic cloves; 2 tablespoons extra virgin olive oil; 2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this); Green salad, to serve; 1/3 cup (80ml) extra virgin olive oil; 1/4 cup (60ml) verjuice (see notes); 1/4 cup roughly chopped flat-leaf parsley leaves; 1/4 cup (40g) pitted kalamata olives

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Maggie Beer's chargrilled roast rack of lamb

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 09, 2015

Maggie Beer’s chargrilled milk-fed lamb from the Barossa Valley is to die for. Serve with roasted vegetables for a spin on the classic sunday roast.

2 tablespoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this)
Green salad, to serve

Olive and parsley vinaigrette

1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) verjuice (see notes)
1/4 cup roughly chopped flat-leaf parsley leaves
1/4 cup (40g) pitted kalamata olives

Method

1.

In a mortar and pestle, pound rosemary, thyme, garlic, 2 tablespoons olive oil and 2 teaspoons sea salt into a paste. Rub the lamb with the paste and leave at room temperature for 30 minutes.
2.

Heat a barbecue or large chargrill pan on high heat. Cook lamb, fat-side down, for 4 minutes to caramelise. Turn, reduce heat to medium (or move to a cooler part of the barbecue), then cover with the barbecue hood (or a large metal roasting pan) and cook for 12-15 minutes, checking and turning several times so it doesn't blacken too much. Transfer to a dish.
3.

Combine the vinaigrette ingredients in a bowl, then pour over lamb. Cover loosely and set aside to rest for 15 minutes.
4.

Carve meat into thick slices, and serve with resting lamb juices and green salad.