Grilled Rack of Lamb & Roasted Beet Salad

8
Medium
Dinner

Characteristics

Without nuts

Nutritional Facts Per Serving

350
Calories
12 g
Protein
19 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 25 g
    • Saturated fat  7 g
  • Cholesterol 45 mg
  • Sodium  750 mg
  • Carbs 19 g
    • fiber  2 g
    • Sugar  15 g
  • Protein 12 g

Ingredients

  • 2 bunches beets, with beet greens (2 lb/ 1 kg)
  • 1/3 cup (75 mL) canola oil, divided
  • 1/4 cup (60 mL) apple cider vinegar, divided
  • 3 tbsp (45 mL) maple syrup, divided
  • 4 tsp (20 mL) grainy mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/3 cup (75 mL) barbecue sauce
  • 1/4 cup (60 mL) beer
  • 2 racks of lamb, Frenched, fat cap removed, 8 bones each (1 1/2 lb/750 g each)
  • 2 tbsp (30 mL) steak spice

Method

  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. 
  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.
  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. 
  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. 
Tip: Look for beet bunches with bright green tops.

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