Barbecued Spiced Rack of Lamb
Score the skin with the tip of a sharp knife in a lattice fashion, being careful not to pierce the flesh, before rubbing in the marinade. Using some turf bring an Irish smokiness to the meat.
- 2 tbsp hoisin sauce
- 2 tbsp rapeseed oil
- 2 tsp fresh ginger grated
- 2 tsp black peppercorns crushed
- 1 tsp five-spice powder
- 2 Achill rack of lamb French trimmed
- 12 asparagus trimmed
- 1 handful salad leaves
- 2 tbsp balsamic dressing
- Salt and pepper
- Preheat a gas barbecue to medium heat or a charcoal until white ashes forms on the glowing coal.
- Place all the marinade ingredients into a food processor or a pestle and mortar.
- Combine until the mixture has a coarse consistency. Transfer the mixture into a large bowl and coat the racks of lamb all the way through. You can marinate overnight if desired.
- Add a piece of turf into the barbecue ashes if using charcoal barbecue.
- Place the rack of lamb onto the barbecue and grill for 5 minutes over direct heat. Move into a indirect heat or cooler part of the barbecue and continue to grill for a further 20 minutes or until cooked to your liking.
- Just before serving, add the asparagus onto the barbecue. Season with salt and pepper and cook for 3-4 minutes until charred. Remove from the barbecue and place on a serving platter with the racks of lambs. Let the meat settle for 3-5 minutes.
- Carve and serve with the asparagus and some salad leaves with some balsamic dressing.