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Quick Crumbed BBQ Lamb Rack

We’ve got a special Lamb Rack recipe for you this Australia Day – a little fancy, but super quick and easy nonetheless.

We like to leave a little layer of fat on our Lamb Racks – and this recipe uses a dry-crumb marinade so the fat really helps the crumbs stick, plus the juices from the meat get absorbed into the crumb and none of the goodness is lost. If you cook it quick and hot, the layer of fat will fuse with the herb crumb – encrusting the meat with a crunchy coating.

If there was only one rule for cooking Lamb Rack it would be: don’t over-cook it. Lamb like beef – especially the prime cuts like rack, should almost be undercooked. Unless you’ve got a whizz-bang sous-vide setup going – the best rule of thumb is to apply a lot of heat, for a short amount of time and then let it rest. Cooking doesn’t stop immediately when you take the meat off the hot-plate, the residual heat trapped under the crust continues to cook the meat as it cools.

This method is best suited to BBQ cooking with the lid down because the herbs in the crumb take on a wonderful smokey quality, but you can absolutely do it in a fan-forced oven for 20mins at 200C too. If you are going to use an oven and good tip is to cook the lamb directly on one of the oven racks (with a dish underneath to catch any juices) or elevated in a dish – so you get a, quick, even cook. 

Time: Prep 10 mins, cooking 20mins

Ingredients:

1x Free Range Lamb Rack with (8-9 ribs)
¾ Cup of Panko Breadcrumbs* (you can also use regular or a GF alternative)
½ Tsp finely chopped Rosemary
½ Tsp finely chopped Sage
½ Tsp finely chopped Parsley
¼ Tsp Thyme leaves
½ Tsp Salt flakes
1 Tsp Magic spice mix (see instructions below)

Cannings Magic Spice Mix: Just combine equal parts, Garlic Powder, Paprika, Cumin Powder, Coriander seed powder and then add a touch of chilli, black pepper and nutmeg depending on your taste.

Method:

Take your lamb rack out of the fridge and let it rest. Trim away any excess fat from the ribs and score the fat in a criss-cross pattern with your knife. Drizzle with a bit of olive oil (this will help the crumb stick). Now’s a good time to turn on the BBQ and get it heating up towards 200C.

Finely chop your herbs and combine them in a bowl with your Panko crumbs, spice mix, and salt.

Press the crumb liberally onto both sides of the lamb rack. Try to get a nice and thick layer all over. You can use a dash more olive oil to help it stick.

Once properly coated, put your rack on the BBQ with the ribs curving downward, a cook for 20mins on 2ooC with the lid down. The crumbs should turn out a nice golden brown and the ribs should end up with dark tips. Remove from the heat and let it rest for 5-10 mins.

Once rested, cut the rack out into cutlets. The eye of the rack should be a nice uniform pink. We served this one with mash and heirloom carrots with a balsamic reduction but you could do spuds and gravy.

 

*Pronounced ‘Puhn-ko’ – Panko is Japanese for ‘bread in small pieces’ and is made by baking bread dough with an electric current instead of conventional heat sources. This makes for an evenly cooked, crustless bread which is ground into crumbs and re-roasted. The best bread-crumbs out there!