Sandra Djohan


Rosemary-scented frenched lamb

2 x 8-chop racks of lamb, frenched trimmed

8 large fresh rosemary sprigs

2 garlic cloves, thinly sliced

6 tbspn extra virgin olive oil

2 tbspn verjuice or red wine

salt & ground black pepper


Cut racks into eight portions, each consisting of two linked chops (ie not cut all the way through) and tie a rosemary sprig to each one. Lay them in a single layer in a bowl. Mix garlic, oil and verjuice or wine, pour over lamb, cover and chill overnight, turning as often as possible.

Email *