There’s nothing quite like a lamb chop straight off the grill. This braaied rack of lamb recipe comes with a delicious wholegrain mustard and apricot glaze to accompany your chops.
Braaied Rack of Lamb with Wholegrain Mustard and Apricot Glaze
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- 1 cup smooth apricot jam
- ½ cup wholegrain mustard
- ¼ cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh thyme leaves
- 6 garlic cloves, crushed
- 2 racks of lamb, each about 1 kg, trimmed
- 2 teaspoons coarse sea salt or rock salt
- 1½ teaspoons freshly ground black pepper
- Whisk the glaze ingredients. Transfer 1/3 cup of the glaze to another bowl and set aside to brush on the racks of lamb when they come off the braai. Rub the remaining glaze all over the lamb, spreading more on the meaty side than on the bone side. Marinate the lamb at room temperature for 20–30 minutes. Season evenly with the salt and pepper.
- Prepare the braai for direct cooking over medium heat 180°–230°C (350°–450°F).
- Braai the lamb, bone side down first, over direct medium heat, with the lid closed, until cooked to your desired doneness, about 20 minutes for medium rare, turning occasionally and watching closely to avoid flare-ups. Remove from the braai and brush with the reserved glaze. Leave to rest for about 5 minutes.
- Cut the lamb between the bones into individual chops. Serve warm.
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Taken from Weber Classics: The Ultimate Braai Book (Struik Publishers).