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| BBQ Roasted Rack of Lamb |
"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 :
- 1 cup Heinz Tomato Ketchup
- 2 tablespoons Heinz Worcestershire Sauce
- 2 tablespoons Heinz® Apple Cider Vinegar
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 large red onions, sliced thickly
- 2 racks lamb
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 45M |
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- Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
- 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.
- 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.
Notes :
- 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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