BBQ Roasted Rack of Lamb

BBQ Roasted Rack of Lamb

5
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"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."

Ingredients 45 m {{adjustedServings}} servings 543 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
Tips & Tricks
BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

Saba Braised Lamb Shanks

Succulent, tender lamb shanks braised with a savory Italian secret ingredient.

Footnotes

  • Twists:
  • Twist 1: For an indoor version, roast lamb in a 425° F (220° C) oven for about 25 minutes, basting often.
  • Twist 2: For the most tender lamb, cook the racks until the internal temperature is 140° F (60° C) for rare or 150° F (65° C) for medium-rare.
  • Twist 3: For a complete gourmet supper, serve lamb with grilled new potatoes and steamed green vegetables.
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Reviews 5

  1. 5 Ratings

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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.

ChiinaChiina
2/8/2015

my sister didn't have a grill so I baked them at 250°. My lamb wasn't a rack, I had riblets. I chopped the red onions and laid them at the bottom of the pan. I mixed the ingredients together and put them on top of the onions. DELICIOUS

Jules
11/30/2014

This was excellent!! I made it as posted and was very pleased with the sauce. It would be excellent on other meats as well.