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Rack of Lamb with Garlic and Herbs Recipe

Rack of Lamb with Garlic and Herbs


  • 8 Bone Rack of Lamb
  • ½ cup Olive Oil
  • 2 tbsp. Lemon Juice
  • 5 Garlic Cloves
  • 8 Mint Leaves
  • 1 tbsp. Rosemary Leaves
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Salt


  1. Combine the olive oil, lemon juice, garlic cloves, fresh mint leaves, fresh rosemary leaves, ground black pepper and salt in a food processor until well blended.
  2. Place the rack of lamb in a re-sealable bag and pour in the marinade over the lamb to coat it. Seal the bag and leave to marinate in the refrigerator for +- 4 hours.
  3. Prepare your coals, they should be medium to high heat. Warm your Best Duty Multi Lid #12 for +-2 minutes and grease using non-stick grill spray.
  4. Transfer the racks to your Multi Lid and grill each side for +-5 minutes.
  5. Preheat your oven to 180 °C.
  6. Transfer your Multi Lid to the oven and roast for +- 15 minutes. Cut each rack into 4 double chops and enjoy with veggies on the side.

Biltong Potjie


  • 1.5 kg Biltong
  • 2 Mushrooms (tins)
  • 6 Sliced Onions
  • 2 Tomato paste (tins)
  • 2 Sour Cream 250g
  • 1 kg Pasta
  • 2 Green Peppers
  • 4 blocks Chicken Stock
  • Grated Cheddar Cheese
  • 2 teaspoons Mixed Green Herbs
  • 1.5 litres Water (boiling)


  1. Fry onion until soft, add mushrooms and fry slightly; then add green pepper and fry.
  2. Make sauce of: boiling water, green herbs, chicken stock and tomato paste.
  3. Add to pot with onion, mushrooms and green pepper.
  4. Add remaining water & when this is boiling add pasta and cook until al-dente.
  5. Add biltong and sour cream.
  6. Mix well and add grated cheese to the potjie pot. Stir through as it melts.
  7. Ready to serve.

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