“Prime spring lamb is one of the juiciest and most flavourful meats you can cook on the Big Green Egg. The goal when cooking any lamb is to preserve the integrity of the meat, allowing the gorgeous grassy flavours shine through. To cook these sweet and tender lamb racks justice, I use a light rosemary and garlic brine and let the EGG do the rest!” 

Chris Girvan-Brown

Mini Racks of Spring Lamb


One rack of lamb

2 tbsp (30ml) salt

9 cups (2 liters) water

6 rosemary stalks

1 tbsp (15ml) crushed garlic


Typically, there are eight to nine bones in a full rack of lamb. I cut them into smaller racks of two to three bones to create mini racks. Once cut, score the fatty side of each rack with a cross hatch pattern, creating a diamond affect; scoring will help the fat render and makes it easier to baste during the cooking process.

Pour the water into a large container and stir in the salt until it is dissolved before adding the rosemary stalks and crushed garlic. Place the mini racks into the brine and refrigerate overnight.

Set the EGG for indirect cooking with the convEGGtor at 177°C/350°F.

Remove the lamb racks from the brine. Discard the brine solution but save the rosemary. Place the racks on the grid and arrange the lamb so that the bones of one rack interlock with another.

Carefully drop the saved rosemary stalks into the charcoal to create a lovely rosemary herb smoke. Roast the racks until they reach an internal temperature of 65-70°C/150-160°F. Remove the racks from the EGG and allow to rest for 5 minutes

before serving with your favourite spring vegetables or salad and crispy potatoes.