- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- 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
- beer
- 60 mL
- 2
- racks of lamb, Frenched, fat cap removed, 8 bones each
- 750 g
- 2 tbsp
- steak spice
- 30 mL
Method
- 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.
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