Forequarter of Lamb Barbecue

Ingredients

• rack of lamb (shoulder, chops, rack chops)
• 1 sprig marjoram (fresh)
• 1 sprig rosemary (fresh)
• 3 sprigs thyme (fresh)
• 3 buds garlic, crushed
• 12 peppercorns, crushed
• 1/2 cup olive oil
• lemon juice

Method

1. 1

   Have butcher cut ribs for easy carving.

2. 2

   Marinate overnight, rub with lemon juice, and prepare marinade paste with herbs and oil.

3. 3

   Cook over oak fire, searing and basting as needed.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 16. The excerpt below is the record exactly as published.

Forequarter of Lamb Barbecue rack of lamb (shoulder, 4 neck marinade: chops, 9 rack chops) 1 sprig marjoram (fresh) lemon juice 1 Sprig rosemary (fresh) 3 sprigs thyme (fresh) 3 buds garlic, crushed 12 peppercorns, crushed

Cook this with the app: pantry check, scaling, and the assistant.