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Grilled double lamb cutlets

Love lamb? Then you simply have to make this dish in your Big Green Egg. Cut double lamb cutlets from the lamb racks and grill them on your kamado for the very best results. The lamb will be cooked to perfection AND have a fantastic grilled flavour. The thyme and rosemary give the meat a delicious aroma without compromising its natural pure taste.

INGREDIENTS

LAMB RACKS

2 lamb racks

1 bulb of fresh garlic

1 bunch of thyme

1 bunch of rosemary

SERVE WITH

Ratatouille

Chimichurri

IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C.

Remove any membranes from the lamb racks and cut them into double cutlets, so that two bones stick out of every piece of meat. Cut the garlic bulb into quarters lengthwise.

METHOD

Place the lamb cutlets on the grid, cut side down. Close the lid of the EGG and grill the meat and the garlic for about 2 minutes. Rotate the cutlets and the garlic a quarter turn and grill for another 2 minutes.

Turn the lamb cutlets and the garlic over. Place the thyme and rosemary on top of and in between the cutlets and garlic, and grill again for 2 x 2 minutes. Close the lid of the EGG after each action.

Remove the lamb cutlets from the EGG and serve with the ratatouille and chimichurri. Squeeze the garlic over the meat.

Lamskoteletten

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