Lamb rack with herbs from the Green Egg

“Good lamb doesn’t need much. Just herbs, heat and the right cooking method—then let the meat do the work.”

Step 1
Preheat the barbecue to 180 °C using indirect heat.

Step 2
Finely chop the herbs and mix with mustard, garlic and olive oil into a smooth paste.

Step 3
Season the meat with salt and pepper to taste and brush generously with the herb paste.

Step 4
Place the rack of lamb on the grill and cook until the core temperature reaches 55 °C (medium-rare).

Step 5
Leave the meat to rest for approx. 5 minutes, then slice.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”