Marinated BBQ Rack of Mutton w/ Parmesan Crust

FinSkis BBQ Rack of Mutton with Parmesan Crust

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?

So what is mutton or hogget? Unfortunately they are both very unappealing names given to sheep older than a year old. Hogget is a sheep with one or two incisor teeth putting it at 12 – 20 months old and mutton is roughly over 20 months old. Both outstanding pieces of meat and considering the trend at the moment of slow cooking the cheaper cuts of meat I’m surprised it’s not more popular… It goes to show how word of mouth can slay a product, and that’s a shame as i’m a total fan of both.

I love the idea that the sheep has lived a longer life, grazing the paddocks and generally socialising with their kind. The meat has had time to develop a richer taste – still lamb in flavour, just much fuller, not gamey like most people seem to think. Ask any farmer.

You will need to search for mutton or hogget to find a supplier but if you do get a chance to try it I know you will be converted. I’m lucky to have access through my sister who lives in the Blue Mountains and has groups of friends who all chip in to by the whole animal and then divvy it up between them … and me, if I’m lucky.

For this recipe, Marinated BBQ Rack of Mutton w/ Parmesan Crust, I decided to barbecue the rack, using my favourite marinade and just taking it slow with the cooking. It was outstanding! Oh and the gravy… droolingly good.

Happy searching, Blondie

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

1/2 cup grated parmesan cheese

1 clove garlic, minced

1 egg, lightly whipped

1/2 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

Pre heat the BBQ to 180°c / 355°f

Make the marinade by mixing together the two mustards, sugar, worcestershire sauce and garlic.

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.

Using 3/4 of the marinade, cover the meat all over, both underside and fat side and leave to marinate at room temperature for 30 minutes

Make the parmesan crust by mixing all the ingredients together – breadcrumbs, parmesan, garlic, egg, salt and pepper and set aside

Cover the exposed bones with foil to stop them burning.

FinSkis BBQ Rack of Mutton with Parmesan Crust

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.

FinSkis BBQ Rack of Mutton with Parmesan Crust

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 meat

Rare                    50°C / 125°F

Medium-Rare     55°C / 130°F

Medium               60°C / 140°F

Well done            Anything higher than above

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.

Add the flour and stir for a couple of minutes.

Add the stock and bring back to a boil, stirring so it doesn’t stick to the bottom.

Slowly add the wine till you get to the consistency you want.

Strain the gravy and then season very well with salt and pepper.

Slice up the meat and serve with vegetables and the beautiful gravy.

FinSkis BBQ Rack of Mutton with Parmesan Crust

Marinated BBQ Rack of Mutton w/ Parmesan Crust
Author: 
Recipe type: Dinner
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
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
Instructions
  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 meat
Rare 50°C/125°F
Medium-Rare 55°C/130°F
Medium 60°C /140°F
Well 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.

 

 

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