Grilled Rack of Lamb & Roasted Beet Salad
Prep Time
Serves
Cooking Mode
2 bunches beets, with beet greens
⅓ cup canola oil, divided
¼ cup apple cider vinegar, divided
3 tbsp maple syrup, divided
4 tsp grainy mustard
½ tsp each salt and pepper
⅓ cup barbecue sauce
¼ cup beer
2 racks of lamb, Frenched, fat cap removed, 8 bones each
2 tbsp steak spice
2 bunches beets, with beet greens
⅓ cup canola oil, divided
¼ cup apple cider vinegar, divided
3 tbsp maple syrup, divided
4 tsp grainy mustard
½ tsp each salt and pepper
⅓ cup barbecue sauce
¼ cup beer
2 racks of lamb, Frenched, fat cap removed, 8 bones each
2 tbsp steak spice
Directions
1Preheat 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.
2Chop 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.
3Whisk 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.
4Place 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.
Tips
1
Look for beet bunches with bright green tops.
Disclaimer
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Personal Note
Personal Note
