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Prep Time
10 mins
Total Time
1 h 15 m


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
60 mL
racks of lamb, Frenched, fat cap removed, 8 bones each
750 g
2 tbsp
steak spice
30 mL


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
25 g
Saturated Fat:
7 g
19 g
2 g
15 g
45 mg
12 g
750 mg