Rack of Lamb Charcoal Oven Recipe

Succulent Rack of lamb, crisped in the Kopa Oven, served with raosted Garlic & a herby Salsa Verde sauce.


  • Lamb Cutlets
  • Garlic
  • Salt
  • Pepper
  • Parsley
  • Mint
  • Anchovies
  • Capers
  • Olive Oil
  • Vinegar


  1. Cut the lamb cutlets crosswise across the fat.
  2. Season the lamb with salt, pepper and oil.
  3. Grill the lamb in the Kopa oven fat side down first.
  4. Wrap the garlic in tin foil and roast in the Kopa Oven for 30 minutes.
  5. Cut the roasted garlic in half and grill on flat grill for a few minutes.
  6. Wrap the bones in aluminium foil to prevent them from burning.
  7. Cook the lamb cutlets to medium and slice the cutlets.
  8. Chop mint, parsley and capers mixing with salt & olive oil until fine.
  9. Stir in Anchovies & vinegar tasting.
  10. Prepare the plate by adding a tablespoon of salsa verde.
  11. Add the roasted garlic and lamb cutlets.