Yield: 6 servings
|3||To 4 racks baby lamb well trimmed of fat|
|3 tablespoons||Olive oil|
|Juice of 2 grapefruit|
|2 tablespoons||Manuka honey|
|1 teaspoon||Cardamom seeds|
|Salt and pepper|
Juicy tender racks of baby lamb are ever popular in summer months.
Marinate the lamb in a piquant mixture of Manuka honey, New Zealand grapefruit and a few cardamom seeds for a really different taste.
Cook the lamb carefully so it's rare and juicy and serve with a Chardonnay with citrusy aromas or a light red wine.
Mix the oil, grapefruit juice, honey, seasonings and cardamom seeds together. Place the lamb to marinate in this mixture for around half an hour, then cook over a low flame on the barbecue, until still pink but juicy. Carve and serve at once with salads. Serves 6.
Source: Cuisine Jan '95