Top quality lamb is vital for a unforgettable braai experience, not only will you get tenderness, attractive looking cut if lamb, but flavor too! I've used the Woolworths free range spiced rack of lamb.
- Controlling your heat source is equally as important. You should manage your heat according to the size of the cut (thickness) and the desired outcome.
- To get the best flavour you need to consider the cut of meat and your seasoning. The thickness will depend on how long you cook it for. And stay away from using too much marinade which masks the true flavour of the meat.
- Timing is everything. When you're doing chicken try and give it a bit of colour first and then move it onto a lower heat so that it cooks through completely. And when you're cooking red meat make sure you keep it on a medium fire. You still want to get that charcoal-grilled flavour and colour on it without burning the meat.
You can take short cuts. I use lots of Woolworths products because it's convenient. In my braai-day recipe for the Top Billing Cook-Off Challenge, I used the potato salad and the rack of lamb (it comes already seasoned and marinated).
TRY BENNY'S FRENCH-TRIMMED LAMB RACK RECIPE