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A delicious rack of lamb

December 24, 2011

Urgent, from San Francisco to New Zealand – we are eating your lamb here!


  • 2x rack of lamb, made in New Zealand
  • Thyme
  • Paprika
  • Cracked black pepper
  • Salt
  • Red pepper (a little)
  • Squeezed lemon juice (half a lemon)
  • A little bit of beer

The process – STEP ONE

1. Pre-heat the oven to 450F (230C)

2. Line a baking tray with tin foil and put lamb on it.

3. Cover the lamb in spices to taste. Sprinkle some beer and lemon squeeze over it. Here’s what mine looked like:

4. Put lamb in the oven for 20 minutes to get the outside nice and brown

The Process – STEP TWO

1. Take the lamb out of the oven and carefully wrap it in layers of tinfoil until it’s air-tight

2. No, really, wrap it in another layer just to be sure. It should look like this:

3. Down-heat the oven to 200F (100C) and cook the lamb for 3 hours

4. Take it out of the oven and unwrap the tin-foil.

5. Slice into bite-sized chunks, and ENJOY melt-in-your-mouth lamb!


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