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Print this Recipe    Rack Of Lamb

Barbecued Lamb with Lemon and Garlic

2 racks lamb or separate lamb cutlets
1 bunch rosemary
3 tablespoons lemon juice
3 tablespoons teriyaki marinade
3 cloves garlic crushed
1 tablespoon brown sugar

Place lamb in a glass or ceramic dish with rosemary underneath.
Combine lemon juice, teriyaki marinade, garlic and brown sugar.
Pour over lamb. Marinade for 2 hours, turning once. Remove from
marinade, and pat dry. Reserve marinade. Place on barbecue grill
and cook for about 20 minutes for a rack of lamb and about 10
minutes for cutlets, (or to your liking). Baste with reserved
marinade from time to time.

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