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Thanks again, True Aussie Beef and Lamb & Big Green Egg for sponsoring this recipe, it has made our summer one to remember. And we want to share the fun with YOU!

An elegant easy entertaining grill recipe ready in 45 minutes, impress your guests with Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers.

Sponsored by True Aussie Beef and Lamb & Big Green Egg. All Opinions Are My Own.

One lucky winner (that could seriously be you) will win a large Big Green Egg with a stand and accessories this summer in the Grill On The Green Sweepstakes valued at over $1200. This giveaway has ended.

For the summer grilling season, I have partnered with True Aussie Beef and Lamb & Big Green Egg. My new aussome Aussie friends provided lot’s of beef and lamb to grill and Big Green Egg sent a gorgeous large grill that we love for many reasons.

See below for more Aussie Lamb and Beef recipes, so get your grill skills ready!

Thanks again, True Aussie Beef and Lamb & Big Green Egg for sponsoring this post, it has made our summer delicious…

You’re aussome!

True Aussie Beef and Lamb Top Tips:

Name: Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 2 racks of grass-fed Aussie lamb; 2 tablespoons sea salt; 1 tablespoon fresh cracked pepper; 1 tablespoon garlic powder; 2 tablespoons rosemary leaves (chopped); 2 garlic cloves (minced); 2 shallots (chopped); 2 tablespoons Dijon mustard; 2 tablespoons cabernet sauvignon red wine; 1 tablespoon olive oil

Marinating – The best way to season meat is from the inside out. Place your Australian grassfed beef or lamb and marinade in a zip-lock bag and remove all air before sealing. Gently massage the meat for a couple of minutes to work the marinade into the meat. Then let the marinade work its magic. A good time rule is 1 hour for thin cuts; 6 to 8 hours for thick cuts; and overnight for roasting cuts like shoulders and legs.

Bring it up to room temperature – For a good exterior sear and a more even interior temperature, take your grass-fed beef and lamb out of the fridge for 15 to 20 minutes before cooking.

Resting – It’s a chef’s trick to let meat rest between cooking and slicing. Once out of the oven or off the heat, the meat relaxes and starts to reabsorb the juices. Give a steak or chop 5 to 10 minutes, and a roast 15 to 20 minutes. You’ll be thrilled with the juicier results.

Carving – With all meats, it makes for a more tender experience to slice or carve it across the grain. It’s best to find which way the grain runs before it’s cooked, so take a good look and make a mental note so you’ll remember when it comes out of the oven or pan.

5 from 1 vote

Cabernet Rosemary Grilled Rack of Lamb + Grilled Watermelon grilled and plated

Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers

Prep Time

15 mins

Cook Time

30 mins

An elegant easy entertaining grill recipe ready in 45 minutes, impress your guests with Cabernet Rosemary Grilled Rack of Lamb and Grilled Watermelon.

Course: Main Dish

Servings: 8

Calories: 495 kcal

Author: Lisa Torres ~ Delicious Table

Ingredients

2 racks of grass-fed Aussie lamb

watermelon, cubed into 2 " cubes on skewers

rack of lamb seasoning rub:

2 tablespoons sea salt
1 tablespoon fresh cracked pepper
1 tablespoon garlic powder

cabernet rosemary wet marinade:

2 tablespoons rosemary leaves chopped
2 garlic cloves minced
2 shallots chopped
2 tablespoons Dijon mustard
2 tablespoons cabernet sauvignon red wine
1 tablespoon olive oil

US Customary - Metric

Instructions

preheat your Big Green Egg to cook direct at 450-500 degrees. (or gas grill to high heat).

1 hour before grilling, pull lamb out of the refrigerator and add dry rub and wet marinade to both racks of lamb.

rack of lamb seasoning rub:

Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.

cabernet rosemary wet marinade:

Mix rosemary, garlic, shallots, Dijon, cabernet sauvignon, and olive oil in a mini food processor or chop ingredients finely, and mix in a bowl. Using a small brush, brush the wet marinade all over the racks leaving a nice thick coating, rest on a tray for at least 30 minutes at room temperature before grilling.

grilling rack of lamb:

Heat grill to 450-500. Grill 3-4 minutes on grill rack on each side. (On BGE, pull out rack, and put on deflector shield, then add grill back down) Finish grilling lamb 22 more minutes or until internal temperature is 135 degrees for medium rare, or more well done if you prefer. Grill the watermelon just a couple minutes per side until grill marks appear.

Recipe Notes

Where to Buy True Aussie Beef and Lamb More recipes for Aussie Lamb and Beef: “Own Your Party” cookbook

Nutrition Facts

Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers

Amount Per Serving

Calories 495 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 19g 95%

Cholesterol 94mg 31%

Sodium 1857mg 77%

Potassium 288mg 8%

Total Carbohydrates 3g 1%

Protein 18g 36%

Vitamin A 0.3%

Vitamin C 1.3%

Calcium 3.4%

Iron 11.8%

* Percent Daily Values are based on a 2000 calorie diet.

Sponsored by True Aussie Beef and Lamb & Big Green Egg. All Opinions Are My Own.

Thanks again True Aussie Beef and Lamb for the amazing racks of lamb recipe, and Big Green Egg for the grill. Our grill party was one to remember, it was a delight to master lamb on the barbie this summer!

All The Best Dishes,

Lisa

Here are some other Aussome Aussie Lamb recipes to try:

Grilled Lamb Chops with Peaches and Parmesan Mint Pesto…