BBQ Roasted Rack of Lamb Recipe

Ingredients

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)

• 1 cupHeinz® Tomato Ketchup
• 2 tablespoonsHeinz® Worcestershire Sauce
• 2 tablespoonsHeinz® Apple Cider Vinegar
• 3 clovesgarlic, minced
• 1 tablespoonchopped fresh parsley
• 1 tablespoonchopped fresh oregano

• 2 teaspoonsfinely grated lemon zest
• 1 teaspoonpepper
• 1/2 teaspoonsalt
• 2 largered onions, sliced thickly
• 2 racks lamb

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.

Kitchen-Friendly View

• PREP 20 mins
• COOK 25 mins
• READY IN 45 mins

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