Last Updated March 18th, 2019 at 05:15 pm by Lisa
An elegant easy entertaining grill recipe ready in 45 minutes, impress your guests with Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers.
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…
True Aussie Beef and Lamb Top Tips:
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.
- 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
Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.
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.
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.
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,
Here are some other Aussome Aussie Lamb recipes to try: