A tender rack of lamb for a showstopping one-skillet meal, roasted to perfection on the grill. Simply seasoned lamb is surrounded by an array of colourful, hearty vegetables, then roasted over an open flame on our sturdy BBQ Outdoor Skillet designed specifically for the grill. This recipe could be made with a simple rack of lamb, but forming it into a crown roast is an easy way to elevate a humble cut of meat into an impressive centrepiece.
Ingredients
Method
Ingredients
- 6-8 bone rack of lamb, frenched
- Olive oil
- Salt
- Freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 head romanesco broccoli
- 225g baby turnips, greens attached
- 225g potatoes
- 225g king oyster mushrooms, sliced in half
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Method
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1Coat the lamb lightly with olive oil and season it on all sides with salt, pepper, onion powder, and garlic powder. Fold the rack of lamb into a crown, meat-side inwards. You may need to cut shallow slits between the bones on the bone side to get the rack into a circular crown. Using butcher’s twine, tie the rack of lamb into a crown roast. Let it come to room temperature before grilling, about 1 hour.
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2Meanwhile, preheat the grill or oven to 180°C.
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3Place the broccoli, turnip, potatoes and mushrooms in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Place the vegetables in the skillet around the lamb roast.
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4Put the skillet on the preheated grill and close the lid (or place it in the oven). Roast until the vegetables are tender and the lamb reaches approx. 57°C for medium-rare, about 45 minutes to 1 hour. Remove from the grill and let rest for 5 minutes. Remove the twine and slice between the bones to serve the lamb chops alongside the vegetables.
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