I am going to BBQ "Roasted Rack of Lamb".
The recipe calls for two racks of 6 to 8 chops each - far too many for the two of us - so I had our butcher cut us two racks of 4 chops each.
The racks marinade in a bowl in the refrigerator for 3 to 4 hours, or even overnight.
The Marinade ingredients:
1 tablespoon of sweet paprika
4 garlic cloves crushed (I chop mine after crushing them)
2 teaspoons of fresh mint, chopped ( 1 teaspoon dried mint)
2 tablespoons of fresh oregano, chopped (1 teaspoon dried)
3 sprigs of rosemary (I cut mine into smaller pieces, about 2 inches long - much more manageable)
1/2 cup of good olive oil (if you do not like olive oil you could substitute any quality vegetable oil)
Salt and pepper to taste ( I use sea salt flakes and cracked black peppercorns)
Combine the ingredients in a bowl and mix well.
Add your lamb racks one at a time and turn to ensure an even coating of marinade. (I sit my racks up and interweave the bone ends together in the bowl - see below). Spoon additional marinade from the bottom of the bowl to ensure the racks have a great coverage.
Cover with plastic wrap (or a plate over the top of the bowl if you are not a plastic wrap fan) and refrigerate for several hours or overnight.
This evening they go into the WeberQ, cooking on 'roast setting' and sitting on a trivet for 20 to 25 minutes (30-40 minutes if you use two of the 6 to 8 chop racks).
Rib and roast holder trivet
When using the trivet this sits on the grate base and not the hot plate base. With the WeberQ the lid stays closed for the length of the cooking time - NO LIFTING THE LID AND PEEKING!
While the lamb is roasting in the WeberQ, we will cook the accompaniment roast vegetables inside in the electric frying pan.
Will let you all know tomorrow how it turns out.
(Recipe adapted from Australia's own cookbook for the WeberQ, page 96)
Her's a Youtube video of the WeberQ in action:
And, the WeberQ cookbook link - WeberQ Cookbook