Celebrate Easter with a sumptuous spread of festive foods with a twist!
Ingredients
- 2 tablespoons olive oil
- 1/3 cup honey
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons white wine vinegar
- 4 x 8-cutlet (500g each) lamb racks
Method
- Step 1Combine oil, honey, mint and vinegar in a glass or ceramic baking dish. Add lamb. Turn to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
- Step 2Remove lamb from dish, reserving marinade. Preheat barbecue on high with hood closed. Place lamb on a wire rack in a large disposable baking tray. Reduce heat to medium. Cook lamb, with hood down, using indirect heat, for 25 minutes for medium or until cooked to your liking (see note). Remove from barbecue. Cover with foil. Rest for 5 minutes.
- Step 3Place reserved marinade in a saucepan over medium heat. Bring to the boil. Simmer for 3 to 4 minutes or until reduced by half. Cut each lamb rack in half. Serve with sauce.
- Low carb
- Low sodium
- Lower gi
Nutrition
2555 kj
Energy
46g
Fat Total
20g
Saturated Fat
38g
Protein
132mg
Cholesterol
106.54mg
Sodium
12g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
To use indirect heat, turn burners on 1 half of the barbecue to required temperature. Place baking tray on unheated side of barbecue.
- Author: Donna Boyle
- Image credit: Steve Brown
- Publication: Super Food Ideas
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