Marinated BBQ Rack of Mutton w/ Parmesan Crust
 
Prep time
Cook time
Total time
 
We love things aged, red wine, beef... men. They develop a character and flavour and bring an appreciation to something that may otherwise be taken without thought. So why not sheep? Mutton and hogget are flavoursome and well worth the search for a supplier so here is a recipe to whet your appetite.
Author:
Recipe type: Dinner
Cuisine: Modern
Serves: 6
Ingredients
  • Rack of mutton - aim for 2 cutlets per person
Marinade
  • 1 tbs grain mustard
  • 2 tbs hot english mustard
  • 1 tbs brown sugar
  • 1 tbs worcestershire sauce
  • 2 cloves garlic, minced
Crust
  • 1 cup breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1 egg, lightly whipped
  • ½ tsp salt
  • pinch of pepper
Gravy
  • 2 tbs plain flour
  • any leftover juices - aim to have about 2 tbs worth
  • 500ml beef stock
  • 1 cup of white wine or water
  • salt and pepper to taste
Important tools of the trade
  • digital meat thermometer
Method
  1. Pre heat the BBQ to 180°c / 355°f
  2. Make the marinade by mixing together the two mustards, sugar, worcestershire sauce and garlic.
  3. Place the mutton rack on a shallow baking dish - Keep the fat on, as it will keep the meat moist and adds to the flavour immeasurably.
  4. Using ¾ of the marinade, cover the meat all over, both underside and fat side and leave to marinate at room temperature for 30 minutes
  5. Make the parmesan crust by mixing all the ingredients together - breadcrumbs, parmesan, garlic, egg, salt and pepper and set aside
  6. Cover the exposed bones with foil to stop them burning.
  7. Cook at a gentle pace in the BBQ. Baste the rack with the leftover marinade after about 20 minutes and then firmly pack on the parmesan crust. Leave to cook for about another 20 mins.
  8. Going by the guide below, aim to take out the meat around 5°C / 40°F before your ideal doneness. Remove the roast, cover with some foil and leave to rest for about 20 minutes. During this time the residual heat will continue to cook the meat slowly and you will have a perfectly cooked roast.
Internal temperature guide for meatRare 50°C/125°FMedium-Rare 55°C/130°FMedium 60°C /140°FWell done Anything higher than above
  1. While the roast is resting you can make the gravy... remove any juices from the roasting pan and place in a sauce pan - get all the crusty brown bits also.
  2. Add the flour and stir for a couple of minutes.
  3. Add the stock and bring back to a boil, stirring so it doesn't stick to the bottom.
  4. Slowly add the wine till you get to the consistency you want.
  5. Strain the gravy and then season very well with salt and pepper.
  6. Slice up the meat and serve with vegetables and the beautiful gravy.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/marinated-bbq-rack-of-mutton-w-parmesan-crust/