Barbecued herb crusted lamb rack

A classic lamb dish perfect for family gatherings or nights when you feel like a delicious rich meal.

  • Prep Time

    10 Minutes
  • Cook Time

    20 Minutes
  • Serves

    4 People


  • 2 lamb racks with 6 cutlets trimmed

for the herb rub

  • 2 tablespoons chopped fresh oregano or 2 teaspoons of dried oregano.
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons ground coriander
  • 2 garlic cloves crushed
  • 4 tablespoons extra virgin olive oil
  • sea salt and black pepper
  • 200g mini Roma tomatoes on the vine (about 3 per person)

You'll Need

  • Multix Freezer Bags
  • Multix Bake


  1. Place all the herb rub ingredients with the lamb racks in a large Multix freezer bag and seal it. Massage all the ingredients into meat through the bag until thoroughly coated. (You can cook the lamb at this stage or marinate it in the fridge for up to 24 hours)
  2. Just before you want to start cooking preheat the BBQ to medium high. Line a griddle or large oven proof frying pan with Multix baking paper (to save washing up and diffuse the heat from the BBQ). Place lamb racks in the pan on the paper and cook on both sides to seal for about 2 minutes, add the tomatoes and close the BBQ lid for 15-20 minutes (this is for medium rare, cook for longer if you prefer your lamb more done). Remove from the BBQ & allow to rest in warm place for 5-10 minutes. Cut racks in half and serve with the baked tomatoes and a green salad.