Lemon Oregano Lamb Racks

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Celebrate summer with the juiciest barbecued lamb.

The ingredient of Lemon Oregano Lamb Racks

• 2 lemons
• 60ml 1 4 cup light olive oil
• 2 garlic cloves crushed
• 1 3 cup fresh continental parsley leaves chopped
• 2 tablespoons chopped fresh oregano
• 1 teaspoon dried oregano
• 3 about 380g each lamb racks 6 cutlets on each rack french trimmed
• 1 bunch rocket ends trimmed

The Instruction of lemon oregano lamb racks

• finely grate the rind of the lemons juice the lemons combine the lemon rind lemon juice oil garlic parsley fresh oregano and dried oregano in a bowl reserve one quarter of the mixture
• cut each lamb rack in half crossways to make six racks add the lamb to the lemon rind mixture and turn to coat cover and place in the fridge for 30 minutes to marinate
• preheat a barbecue grill or chargrill on medium high season both sides of the lamb with salt and pepper add the lamb fat side down to the barbecue and cook for 10 minutes turn the lamb close the barbecue cook for a further 10 minutes see tip
• transfer to a large plate and cover loosely with foil set aside for 10 minutes to rest place the rocket on a serving platter and top with the lamb drizzle over the reserved lemon juice mixture slice into cutlets to serve

Nutritions of Lemon Oregano Lamb Racks

calories: 321 933 calories
calories: 23 grams fat
calories: 7 grams saturated fat
calories: n a
calories: n a
calories: n a
calories: 29 grams protein
calories: 102 milligrams cholesterol
calories: 98 81 milligrams sodium
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calories: nutritioninformation