Grilled Rack of Lamb & Roasted Beet Salad

  • Prep Time 10 min
  • Total Time 1 h 15 min
  • Serves: 8

Ingredients

  • 2 bunches beets, with beet greens 2 lb
  • ⅓ cup canola oil, divided 75 mL
  • ¼ cup apple cider vinegar, divided 60 mL
  • 3 tbsp maple syrup, divided 45 mL
  • 4 tsp grainy mustard 20 mL
  • ½ tsp each salt and pepper 2 mL
  • ⅓ cup barbecue sauce 75 mL
  • ¼ cup beer 60 mL
  • 2 racks of lamb, Frenched, fat cap removed, 8 bones each 750 g
  • 2 tbsp steak spice 30 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Remove and reserve beet greens. Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.

  • Step 2

    Chop beet greens into bite-sized pieces. Toss with 3 tbsp (45 mL) vinegar, 2 tbsp (30 mL) oil, 1 tbsp (15 mL) maple syrup, mustard, salt and pepper. Mix with roasted beets while hot. Set aside.

  • Step 3

    Whisk barbecue sauce with beer, remaining vinegar and remaining maple syrup. Set aside. Pat lamb racks dry with paper towel. Season with steak spice. Rub with remaining oil.

  • Step 4

    Place lamb racks on grill pre-heated to medium-high. Cook 2 to 3 min. per side or until browned. Then set lamb to one side of grill, turning off burner directly underneath. Reduce adjacent burner to medium heat. Cook 20 to 25 min. -- basting with barbecue sauce mixture in last 10 min. -- until internal temperature registers 145 °F (63°C) for medium-rare, or until desired doneness. Remove from grill. Tent with foil 5 to 10 min. before slicing into chops. Serve with beet salad.

Tip

Look for beet bunches with bright green tops.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 350
  • Fat 25 g
  • Saturated Fat 7 g
  • Carbs 19 g
  • Sugar 15 g
  • Protein 12 g
  • Cholesterol 45 mg
  • Fibre 2 g
  • Sodium 750 mg