Make it Scotch

2-bone rack of Scotch Lamb

  • Prep 10 mins
  • Cook mix
  • Serves 6

Ingredients

Cooking Method

  • 1
    Trim some of the fat from the chops if thick, but do leave a thin layer
  • 2
    Mix all the marinade ingredients together in a bowl then add the double chops (and any single ones if an there is an uneven number of chops on the racks) and turn well to coat them in the juices now and again. Or, put them with the marinade into a self seal freezer bag and squeeze out most of the air. Chill for half an hour or so while the barbecue comes to temperature.
  • 3
    Drain the marinade from the chops into a bowl, to brush over the chops as they cook.
  • 4
    Chargrill the chops to your liking but turn them often to prevent blackening , and brush with the reserved marinade. A dark golden brown would be ideal, tinged darker here and there.
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