racks of lamb, Frenched, fat cap removed, 8 bones each
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.
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.
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.
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.
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