Barbecued lamb racks with marjoram and garlic
Marjoram and oregano are related by genus. The two herbs look similar but have their own characteristics that discern one from the other, like brother and sister. Oregano is more pungent but marjoram is gentle and sweeter smelling. Because they're related, marjoram can be used in similar ways to its more assertive sibling but with subtler results.
Photo: Marco Del Grande
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- 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
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.