Being Aussies we love a regular lamb meal... barbecued of course. Lamb cutlets are usually our go to with a low and slow smoked lamb shoulder not far behind. We're also fans of pork roasts with crackling so the idea of lamb with crackling... yes please! The principles of crackling up lamb are similar to pork however with lamb cuts being much thinner than pork you can blast the lamb until it is cooked through as opposed to slow cooking after you've crackled the skin.
- lamb loin
- olive oil
- Score the skin at 6-8mm intervals and rub a generous amount of salt (approximately 1 tsp) over the skin and into the slits. Leave in the fridge, uncovered for at least 6 hours.
- Set up your barbecue for indirect cooking and fire up, aiming for a temperature around the 475f/250c mark.
- Coat the loin with oil and place in the barbecue and cook until your desired level of doneness. For us it's medium rare - 130f/55c.*
- Allow to rest uncovered for 5 minutes then slice, serve and enjoy your barbecued lamb loin with crunchy crackling.
*Because the barbecue is firing at warp 10 the outer edges of the loin will cook past medium rare before the centre of the meat reaches that point. Have no fear though, it will still be juicy and very tasty.
The lamb was cooked on a Weber Kettle over Mallee Charcoal. The Weber Igrill2 was used to read the internal temperature of the meat. All these products are available in store.
Photos and recipes by Messy Benches. Visit www.messybenches.com