Recipe

Devilled lamb racks

Nov 30, 2010 1:00pm
  • 2 hrs preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Devilled lamb racks
  • 2 x 8-cutlet frenched lamb racks
  • 1/3 cup tomato sauce
  • 2 teaspoon worcestershire sauce
  • 1/4 cup barbecue sauce
  • 2 tablespoon honey
  • 1 tablespoon seeded mustard

Method

Devilled lamb racks
  • 1
    Place tomato sauce, Worcestershire sauce, barbecue sauce, honey and mustard in a bowl and stir until well combined. Cut racks in half so there are 4 cutlets in each.
  • 2
    Place racks in a large dish. Pour tomato sauce mixture over racks, turning them to coat evenly in the mixture, then cover and refrigerate for several hours or overnight.
  • 3
    Remove racks from marinade, reserve marinade and transfer racks to a lightly greased baking dish. Bake in a 190°C (170°C fan forced) preheated oven for 30 minutes. Remove dish from oven, drain off any excess fat and brush racks with reserved marinade. Return racks to oven for a further 15 minutes or until lamb is cooked to your liking.

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