Instructions
1. Mix the rosemary with the crushed garlic, mustard and three tablespoons of olive oil and season well.
2. Cut the rack into three bone portions and cover in the marinade, using your hands to evenly coat it. Cover and place in the fridge overnight.
3. When you are ready to cook, take the rack from the marinade and cook on the coolest part of the BBQ for abaout 10-12 mins turning frequently for pink or until cooked to you liking.
4. Slice and serve immediatly
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