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Lamb Racks Marinated in Beer

Make sure to choose a beer you love - I find that lager is the best, however Coopers is always a safe choice. The flavour of the marinade penetrates the lamb so well and keeps it very moist. Don't be afraid if you have a lot of marinade to dispose of, this will have been effective. The flavour is such a refreshing change from a wine marinade, and is a meal well suited to an Australian barbeque. As well as for serving four, this is also a good dish to cook for a big occasion.

"I learned this recipe in Norway, and it’s perfectly suited to a winter dinner party!"- Vanessa Rigley.

Pictured: Lamb Racks Marinated in Beer; just out of the oven

1 rack of lamb, allow approx. 3 cutlets per person
Pepper and salt
2-3 cloves garlic, crushed
4 sprigs rosemary, chopped
1 tbsp Dijon mustard
Beer to cover, Coopers Pale Ale works well

Trim one rack of lamb of any sinews and fat.
Score the fat side with a sharp knife in a criss-cross pattern.
On the same side, rub generously with the pepper, garlic and rosemary.
Smear all over with Dijon mustard.
Lower the whole rack into a container and cover with beer.
Leave for at least 4 hours.
Take out the rack, discard the beer marinade, and pat dry leaving the mustard mixture on the top, and then place in a very HOT oven (about 300°C or as hot as your oven can go) until golden brown, then reduce heat to about 90C to complete roasting.
How long you cook it at 90°C is up to personal preference, and how you like your lamb, and how large the rack is - for an 8 cutlet rack and medium lamb, you can skip the 90°C all together and brown for 20 minutes on hot only, then rest the lamb covered in foil for 20 minutes.

Keep the accompaniments traditional ... wilted spinach and sautéed potatoes.

Serves 4

TasteTip - Isinglass is a source of gelatine extracted from the swimming bladder of certain fish - notably the sturgeon. Unlike normal gelatine, isinglass is fibrous in structure, which leads to its principal use of clarifying liquids, including wine and beer (which is why some wines and beers are not considered truly vegetarian).

Pictured: Marinade ingredients for Lamb Racks Marinated in Beer