Grilled Rack of Lamb with Asparagus

Prep time: 5min

Total time: 30min

Serves: 8

Ingredients
Nutritional Information

racks of lamb, Frenched, fat cap removed

750 g

2 tbsp

steak spice

30 mL

½ cup

olive oil, divided

125 mL

⅓ cup

barbecue sauce

75 mL

⅓ cup

beer

75 mL

⅓ cup

apple cider vinegar, divided

75 mL

3 tbsp

maple syrup, divided

45 mL

2 bunches

asparagus, trimmed

2 tbsp

grainy mustard

30 mL

½ tsp

each salt and pepper

2 mL

Per serving (1/8 of the recipe):

calories

350

fat

28 g

saturated fat

8 g

carbs

13 g

sugar

10 g

protein

11 g

cholestrol

45 mg

fibre

1 g

sodium

710 mg

Directions

Pat lamb racks dry with paper towel. Season with steak spice. Rub with 2 tbsp (30 mL) olive oil. Set aside. To make basting sauce for lamb, whisk together barbecue sauce, beer, 1 tbsp (15 mL) vinegar and 1 tbsp (15 mL) maple syrup. Set aside.
Toss asparagus with 1 tbsp olive oil. Set aside. To make dressing for asparagus, mix remaining olive oil, vinegar and maple syrup, plus the grainy mustard, salt and pepper. Set aside.
Place lamb racks on grill preheated to high. Cook 2 min. per side, or until browned. Move lamb to one side of grill, turning off burner directly under meat. Set heat on adjacent burner to medium. Cook 15 to 20 min. -- basting with barbecue sauce mixture in last 5 min. -- until internal temperature of lamb registers 145 °F (63°C) for medium-rare, or until desired doneness. Remove lamb from grill. Tent with foil 5 to 10 min.
Meanwhile, increase grill heat to medium-high. Grill asparagus, turning often, until tender, 5 to 8 min. Slice and plate chops. Serve alongside grilled asparagus drizzled with reserved dressing.