Ingredients
- 2 whole lamb racks, each containing 10 cutlets
- 6 cloves garlic, peeled and thinly sliced
- 1 bunch marjoram
- 50ml extra virgin olive oil
- Salt and pepper
Method
When buying the racks, ask the butcher to trim off the outer fat but retain the "cap" -the piece covering the loin. Cut each rack in two smaller pieces of five cutlets each. Place half-racks in large bowl.
Add sliced garlic and marjoram, cutting stems if too long. Toss in olive oil, a couple of good pinches of salt and a few turns of freshly ground pepper. Mix, cover and refrigerate for 3-4 hours or, better still, overnight.
To cook, fire up the barbecue. When the plate is hot spoon a little marinade onto the cooking surface.
Barbecue the lamb on medium heat so the garlic doesn't burn. The racks take about 12-15 minutes to cook to a rosy pink inside and should be browned to a shining deep lacquer on the outside. Keep basting with marinade while cooking.
