Lamb Racks With Hasselback Potatoes

Prep Time 20 min Cook Time 50 min Rest Time 10 min Total Time 1 hr 20 mins




  1. Cut the potatoes ‘Hasselback’ style to allow for more flavour and a quicker cook.

  2. Cover with Duck fat and coat with The Gourmet Collection – Roasted Garlic, Rosemary and Sea Salt spice blend. Pop them in the BBQ running at 300F/148C.

We prepared the Lamb Racks two different ways.

  1. For one rack we removed all of the fat to expose the meat, rubbed with the Grill Society Hunter BBQ Rub.

  2. For the other Rack we left the fat on and scored it to form a fat crackle. This method doesn’t allow for much rub to go on, yet the meat is more tender.

  3. Cook the Racks indirectly in the BBQ at 300F/148C for 25 minutes, or until internal temp has reached your desired doneness, 135F/57C for best results.

  4. Apply the Grill Society Sweet Honey BBQ Sauce when the desired internal temperature is near to being reached and allow to set in the heat.

  5. Let the Racks rest for 10 minutes. While the racks are resting, cook the Serrano ham-wrapped Asparagus spears.


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