Marinated New Zealand Lamb Rack

Marinated New Zealand Lamb Rack

8 oz. Liquid margarine
1 Tbsp. Garlic, minced
1 tsp. Black pepper, ground
2 oz. Lemon juice
1 oz. Worcestershire sauce
Stax’s Seasoning to taste

Trim any excess fat from your lamb rack. Place your whole-frenched rack in a ¾ of the marinade and refrigerate 2-24 hours. Remove the rack from the marinade and place on a hot grill. Discard the used marinade. Season lightly with Stax’s Seasoning and brush with the remaining fresh marinade. Cook to desired temperature. Remove from grill and, using a serrated knife, slice partially through the meat between each of the bones. If needed, return to the grill to finish cooking. If the lamb is cooked to the correct temperature, using the serrated knife, completely slice through each bone and serve immediately.

GRILLING TIPS

Avoid cross contamination by discarding all marinade that contained any raw meat or poultry.

Avoid cross contamination by not using the same dish to place cooked meat or poultry on as the raw meat or poultry.

Make sure your grill is hot to avoid product sticking to the grates.

Make sure the grates are cleaned and seasoned.

Trim all excess fat from any meat that may be grilled.

Turn items on grill only as needed, not constantly.