This week we're saving on the airmiles and hopping over the border to Wales for a beautiful rack of Lamb, served with roast potatoes and some seriously tasty veggies - carrots, leeks and peas. Wales makes the tenth destination on our #aroundtheworldin80bbqs tour! The Lamb was slowly cooked using a rotisserie on a Weber Mastertouch charcoal BBQ; we've used the the new Weber Gourmet BBQ System Dutch Oven to cook the vegetables and catch all the lovely juices from the meat.

Rack of Lamb, Roast Potatoes & Creamy Veg

IN THE KITCHEN

• Generously season your lamb rack/s with salt and pepper.
• Attach onto the spit of the Weber Rotisserie.
• Peel and halve your spuds for roasting.
• Chop up your carrots and leeks into discs.

AT THE BBQ

• Set up your BBQ for indirect BBQing (Click here to read more about BBQ techniques)
  • When tipping the charcoal into the BBQ; position the the Weber Dutch Oven at the bottom of the BBQ
    directly on top of the charcoal grates, in the middle of the grate.
    Keep the lid on the dutch oven when pouring the charcoal to keep the inside clean.
• Remove the lid of the dutch oven.
• Add two heaped table spoons of fat along with the potatoes into the dutch oven.
• Stir to coat, season generously.
• Cook with the BBQ lid down for 5-10 minutes.
• Remove the BBQ lid and give the spuds a good stir with a wooden spoon.
• Attach the rotisserie ring, then the main spit with lamb attached, close the BBQ lid and cook for 45 mins.

• Remove the potatoes and keep warm (in your oven or gas bbq)

• Add the chopped veg, stir.
• After 5-10 minutes add the cream and stir to mix.
• Cook for another 5-10 minutes until your veg is cooked to taste.
• Remove all and serve.