Barbecued lamb racks with honey and grapefruit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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