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Beer- & mustard-marinated rack of lamb



recipe by:
 

Chef Michael Slavin

Perfect for a party!


 
  • DETAILS
  • NUTRITION

Servings

4

Mustard and Belgian beer make for a piquant marinade on Aussie rack of lamb. Serve these two per person with salad and grilled vegetables. Or, pass them as lollipop-style finger food at a cocktail party.

Portion size: 2 lamb chops
Alternate cuts: T-bone chops

Ingredients:
1 Australian rack of lamb
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup Belgian beer
1 tablespoon coarse ground mustard
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon honey

Method:
In a medium bowl, mix together the oil, garlic, beer, mustard, pepper, salt and honey. Rub the marinade into the rack of lamb by hand. Let it marinate at room temperature for 30 minutes. Flip it over and let it marinate for another 30 minutes at room temperature. Preheat a grill to MEDIUM-HIGH heat for 15 minutes before cooking the lamb. Grill the lamb meat-side down for approximately 5 minutes with the lid open. Flip the rack over and cook an additional 5 minutes for medium-rare. Let the rack rest off the heat for 5 minutes, then cut it into individual chops. Serve immediately.

Chef Notes: Chef recommends Blue Moon brand beer and Maille brand coarse ground mustard.

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