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Prep Time
5 mins
Total Time
30 mins


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
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


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.


Dinner Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
28 g
Saturated Fat:
8 g
13 g
1 g
10 g
45 mg
11 g
710 mg