Saturday, August 11, 2012

Barbecued rack of lamb

The first night on the Sunshine Coast found just two of us for dinner, so we hunted and gathered down at the local IGA and found a lovely fresh looking rack of lamb.  It was a beautiful evening, so there was nothing to do but barbecue it.

I decided to do the simplest way that I could using traditional flavours that go so well with lamb, mustard and rosemary.  I cut the rack into cutlets, then smeared with Dijon mustard and chopped fresh rosemary, salt and pepper.

I placed these on a preheated barbecue for about 5 minutes on each side, with the top down.

So that they were cooked on the outside with nice crunchy bits, but still pink on the inside.  I also sliced up a couple of fresh young zucchini and placed them on a grill tray along with some cherry tomatoes, salt and pepper.

I cooked these before the lamb as we were having them warm rather than hot.  After the zucchini was cooked and the tomatoes all wrinkly and small I removed them to a platter and drizzled with balsamic vinegar reduction.

Alongside the lamb and zucchini we had some local new potatoes and green salad, it was a very simple meal, but the food was all local and fresh and the surroundings and weather were spectacular.

Sometimes the simplest meals can be the best, and it was the first meal of the long weekend, full of potential, good weather meeting up with friends and exploring some of the amazing scenery in this part of the world.

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