This recipe for Grilled Lamb With Rosemary and Garlic Butter Sauce will be a great addition to the party.
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- 1 set rack of lamb - 8 ribs
- 1 stalk rosemary
- 2 cloves garlic - sliced
- 2 tbsp butter
- 2 tbsp cooking oil
- salt to taste
- Pepper to taste
- Oil hot plate and leave it until grill is smoking hot.
- Brown the entire rack of lamb on the hot plate.
- Remove from the heat and cut into eight pieces of lamb cutlets.
- Place butter on hot plate and add garlic and rosemary.
- Once you get the aroma, place lamb cutlets on top of garlic and rosemary.
- Grill both side until brown.
- Serve lamb cutlet with the leftover butter garlic from the pan and garnish with rosemary.