Replying to @craigrackemann Get your laughing gear around a lamb rack with basil pesto! Cobber was frothing over this one. A perfect way to knock out a “lamb roast” for the classic Sunday lunch or dinner. Sam Kekovich would bang it down his neck too. INGREDIENTS: Lamb - rack of lamb - red meat rub from Zero to BBQ Hero series or Backyard BBQ Rub - 1 tsp Vegemite mixed with beef stock for binder Basil Pesto • 2 cups fresh basil leaves, packed • 1/2 cup freshly grated pecorino or Parmesan cheese • 1/2 cup extra virgin olive oil • 1/3 cup pine nuts (can sub chopped almonds) • 3 cloves garlic, minced • 1/4 teaspoon salt • freshly ground black pepper to taste • 1/2 lemon juiced • 2x blocks of ice Mop Sauce - salt, pepper, - 1/2 tsp garlic powder - 1/2 juiced lemon - 1/4 cup red wine vinegar - 2 tbsp tomato puree - 50ml washyasister sauce *just mix it together METHOD - French the rack. Tie of some twine to your barbecue etc, loop it around each bone and pull away (you can remove silverskin and fat if you want) - apply Vegemite slurry to act as a binder, then add red meat rub - onto the baby Weber with an offset plate, using coconut shell briquettes and ironbark. You want to set this up to cook at a low temp around 130C - use the mop sauce every 5 mins or so to add another depth to the flavour - at the same time punch out a basil pesto. Basil, ice and nuts into a blender until smooth, add everything else. Slowly add olive oil and taste as you add the salt right at the end - remove lamb at 51C, then with carry over cooking hit 55C - if you want quickly sear over the coals - rest for 7-10 mins in a warm spot - slice from rib bones down to chime bone - just dip the lamb into the pesto and bang it down your neck hole #lambrack #rackoflamb #roastlamb #sundayroast #pesto #basilpesto #homecooking #samkekovich #bbq