4 3-bone racks of lamb
2 Tbsp extra virgin olive oil
sea salt & pepper
1 cup woodchips, soaked in water for 2 hours and drained
2 Tbsp rosemary leaves, finely chopped
1 clove garlic, finely chopped
125g butter, softened
1 tsp sea salt
pepper to taste
Cobb fuel: 1 Cobble Stone or 10 heat beads
Marinate the lamb racks in olive oil and a generous sprinkling of salt and pepper.
Be sure to rub lots of salt onto the fat of the lamb. Set aside and leave to come to room temperature.
Mix together the rosemary leaves, garlic, butter, salt and pepper using a food processor or a fork.
Spoon out onto a large sheet of cling wrap. Fold the cling wrap over the butter and shape into a thick sausage.
Refrigerate until ready to serve the lamb.
For the lamb, light the Cobb and place the Cobb grill over the heat.
Leave the grill for a couple of minutes to get hot. Place the lamb racks (fat side down) onto the grill.
Place the Cobb lid over the grill and leave the lamb to cook for 7 minutes or until the fat is brown and crispy.
Now you need to add your woodchips. Remove the lamb and the grill from the Cobb and place the woodchips on top of the Cobble Stone or heat beads.
Replace the grill and turn the lamb over. Put the Cobb lid on and cook for about 25 minutes (for medium-rare) or until cooked to your liking.
Once cooked, take the lamb off the heat and leave to rest for 10 minutes. Unwrap the rosemary butter and slice off four rounds.
Slice the lamb, arrange on plates and place a round of rosemary butter on top of a lamb cutlet. Serve with creamy mashed potato.