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Glazed Racks of Lamb
Roast on Roasting Trivet.
Butcher-prepared lamb racks, 3-4 chops each
Salt and pepper to taste
For the glaze:
½ cup of marmalade
1 teaspoon dry English mustard
Protect the ends of the bones with foil.
Season the racks with salt and pepper to taste. Place them on the roasting trivet and
barbecue over Low heat.
Place the marmalade and mustard in a saucepan and heat, stirring until the marmalade
becomes a thick liquid. Cook the lamb for 35 to 45 minutes and then thickly brush it
with the glaze. Cook for a further 10 minutes or until cooked to your liking, and serve.