Grilled Rack of Lamb with Asparagus

  • Prep Time: 5 min
  • Total Time: 30 min
  • Serves:8

Ingredients

  • 2 racks of lamb, Frenched, fat cap removed 750 g
  • 2 tbsp steak spice 30 mL
  • ½ cup olive oil, divided 125 mL
  • ⅓ cup barbecue sauce 75 mL
  • ⅓ cup beer 75 mL
  • ⅓ cup apple cider vinegar, divided 75 mL
  • 3 tbsp maple syrup, divided 45 mL
  • 2 bunches asparagus, trimmed
  • 2 tbsp grainy mustard 30 mL
  • ½ tsp each salt and pepper 2 mL

Directions

  • Step 1

    Pat lamb racks dry with paper towel. Season with steak spice. Rub with 2 tbsp (30 mL) olive oil. Set aside. To make basting sauce for lamb, whisk together barbecue sauce, beer, 1 tbsp (15 mL) vinegar and 1 tbsp (15 mL) maple syrup. Set aside.

  • Step 2

    Toss asparagus with 1 tbsp olive oil. Set aside. To make dressing for asparagus, mix remaining olive oil, vinegar and maple syrup, plus the grainy mustard, salt and pepper. Set aside.

  • Step 3

    Place lamb racks on grill preheated to high. Cook 2 min. per side, or until browned. Move lamb to one side of grill, turning off burner directly under meat. Set heat on adjacent burner to medium. Cook 15 to 20 min. – basting with barbecue sauce mixture in last 5 min. – until internal temperature of lamb registers 145 °F (63°C) for medium-rare, or until desired doneness. Remove lamb from grill. Tent with foil 5 to 10 min.

  • Step 4

    Meanwhile, increase grill heat to medium-high. Grill asparagus, turning often, until tender, 5 to 8 min. Slice and plate chops. Serve alongside grilled asparagus drizzled with reserved dressing.

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Nutrition Facts

  • Per serving (1/8 of the recipe)
  • Calories 350
  • Fat 28 g
  • Saturated Fat 8 g
  • Carbs 13 g
  • Sugar 10 g
  • Protein 11 g
  • Cholesterol 45 mg
  • Fibre 1 g
  • Sodium 710 mg