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Grilled Rack of Lamb with Asparagus Recipe

Grilled Rack of Lamb with Asparagus
Source: safeway

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Ingredients

  • 2 racks of lamb, Frenched, fat cap removed (1 1/2 lb/750 g each)
  • 2 tbsp (30 mL) steak spice
  • 1/2 cup olive oil, divided
  • 1/3 cup (75 mL) barbecue sauce
  • 1/3 cup (75 mL) beer
  • 1/3 cup apple cider vinegar, divided
  • 3 tbsp maple syrup, divided
  • 2 bunches asparagus, trimmed
  • 2 tbsp (30 mL) grainy mustard
  • 1/2 tsp (2 mL) each salt and pepper
PREP TIME
5m
COOK TIME
25m
TOTAL TIME
30m
YIELD
8 servings

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Dinner

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A recipe from safeway

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