Fiona Murray – MasterChef Contestant 2017
Since MasterChef Fiona has been providing supper clubs, pop up restaurants, sharing plate experiences, private catering and work in collaboration with some leading UK businesses.
Get away from those BBQ days of sausages and burgers, and up your game to a decadent level. Perfect for a summer Sunday or a special evening of al fresco eating.
Remove your lamb from the fridge and score the fat cap with a diagonal cut pattern
Using a blender place the leaves from four sprigs of rosemary, four anchovies, one garlic clove and a couple of tablespoons of rapeseed oil and blitz into a paste.
Rub the marinade over the underneath of the meat, not on the fat cap and return to the fridge for a minimum of four hours or overnight if possible
When ready to cook the lamb bring it up to room temperature and light your BBQ with a lid and set it up with 50/50 direct indirect cooking zones. You are looking for a good searing temperature from the coals, a minimum temperature of 200c.
In the meantime make your herb crust. With a food processor mix the breadcrumbs, parmesan, parsley, rosemary, mint and a little oil. You are looking for a crumb which will hold together if you squeeze it into a ball. Tip the crumb into a tray large enough to accommodate your rack of lamb when it’s ready to be topped with the crumb.
Once the BBQ reaches temperature, take your rack of lamb and place in over direct heat fat cap down. Keep moving the lamb to make sure you don’t get flame flare ups. You are looking for a golden cap so once this is achieved turn the rack over and place over indirect heat.
Close your lid and leave to cook until the internal temperature of the meat hits 50c.
Remove the lamb and brush the fat cap liberally with black garlic paste and then coat the fat cap with the herb crumb.
Return to the BBQ over indirect heat for 5 minutes with the lid closed to cook the crumb.
Remove from the BBQ and leave to rest for 10 minutes before slicing and serving.
Grid Iron Yorkshire Lamb Rib Rack (French Trimmed)
For the marinade:
For the crust:
Whenever you are cooking meat, whether on a BBQ, stove top or in an oven, a meat thermometer is an essential addition.
To cook this on the stove top, render the fat cap and turn it golden in a medium hot oven proof pan, turn the rack over and then transfer to the oven at 180c until it reaches 50c internal temperature, then continue as above by adding black garlic and the herb crust.
We served this with a vibrant salsa verde, caesar salad, roasted Mediterranean vegetables with burrata and mint butter jersey royals.
If you are making Caesar salad, why not try lightly charring your half/quarter lettuces on the BBQ.
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