- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 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
Method
- 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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