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BBQ Roasted Rack of Lamb

BBQ Roasted Rack of Lamb

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Heinzitup.com

Heinzitup.com

Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 2220 mg
  • 89%

Based on a 2,000 calorie diet

Directions

  1. Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
  2. Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
  3. Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.
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Reviews

mauigirl
15

mauigirl

6/20/2011

My husband loves rack of lamb so I chose this recipe for Father's Day. Unfortunately, there were no racks at the supermarket so I made do with some very nice lamb chops instead. The marinade was simple and a very bright tasting barbecue sauce. The cooking instructions were way off for the onion lollipops though. I should have listened to my own cooking instincts and cooked them over INDIRECT heat for the stated time. My first batch of onions burned within five minutes of hitting the grill. Easily put more together and made a new batch.I had to adjust the cooking time for medium rare chops too. All in all a good barbecues lamb recipe. I would like to try this with a boneless leg of lamb on the rotisserie some time. Thanks for the tasty recipe.

Gary
0

Gary

8/24/2014

Cooked just as it is written. Turned out perfect. Will save this and do again.

Steven Moshlak
0

Steven Moshlak

6/1/2014

Followed the recipe almost, with the exception of the apple cider vinegar. thought I had it, but substituted red wine vinegar, instead. OMG. I normally have made lamb, in the oven. This is the best lamb recipe I have used and it came out PERFECT. Wasn't the least bit oily or greasy. The meat was flavorful and the marinade & BBQ took the "weird taste" and odor, I have had with lamb. With the 10 minute wait, to let it rest. I was preparing additional vegetables, in parallel and everything came together in the end.

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