We have never had one of these before! Morry used an anchovy and garlic marinade from the Donna Hay 10 minute cookbook, it was meant for lamb cutlets but obviously tasted fine on the rack - only differnece is it took almost an hour to cook - well maybe not that long, but it felt like it! The tomato and cos lettuce really cut through the fat of the lamb. Its not my favourite meat - thats a lump of fat on the top of the lamb rack. By the time I had cut that off, there wasnt too much else to eat. Im still hungry! Still, it tasted great.
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