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Barbecued Lamb Racks

2 servings


Dairy Free Dinner for Two Gluten Free No Added Sugars

Nutritional Facts Per Serving

19.6 g
1.7 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 222
  • Fat 14.5 g
    • Saturated   4.5 g
    • + Trans 
  • Cholesterol 74 mg
  • Sodium   586 mg
  • Carbohydrate 1.7 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 19.6 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 2 %
    • Iron 17 %


Preheat barbecue to high heat. Cut lamb into 2, 4 rib racks and trim away excess fat. Brush meat side with olive oil. Place salt, pepper, rosemary and mint on a plate. Press meat side of the racks into this mixture, pressing it on to coat. Place the lamb bone-side down on one side of the barbecue. Turn the heat off underneath it. Turn the other side to medium-high. Close the lid and cook 9-10 minutes, turn the lamb, meat side down and cook 9-10 minutes more. The lamb should now be cooked medium rare with an internal temperature of 130 degrees F. (Check with an instant read thermometer.) Cook the meat longer if you like it more well-done or if the racks are thick. Rest the lamb 5 minutes to allow the juices to set before serving.

Serving Suggestions

When the lamb is cooked and resting, grill some blanched (boiled until firm/tender and cooled) asparagus spears on the barbecue, brushing them with olive oil first, until nicely coloured and heat through. Serve the lamb and asparagus with boiled new potatoes tossed with lemon juice, mint, chives, salt and freshly cracked pepper.

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