Easy Rack of Lamb

Garlic and Herb Braai Lamb Ribs Recipe


  • 3 cloves garlic
  • 3 tbsp. fresh rosemary leaves
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt, plus more for sprinkling
  • 2 tbsp. extra-virgin olive oil
  • 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish
  • Lemon wedges, for serving


  1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
  2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
  3. Meanwhile, preheat braai to 250°c.
  4. Cover and Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 80°c.
  5. Tent with foil and let rest 15 minutes before carving into chops.
  6. Sprinkle with parsley and serve with lemon wedges.
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