The rich and tender meat of a grilled rack of lamb is adorned with this sweet, spicy and sticky Moroccan flavoured bbq sauce.

Prep: 15 mins Cook: 55 mins Serves: 6 Cut: Rack

Served with grilled seasonal vegetables.

Ingredients

2 racks Opal Valley® French Rack of Lamb (defrosted if frozen) sea salt and freshly ground black pepper

Moroccan-style BBQ sauce

¾ cup honey
½ cup lemon juice
¼ cup rice wine vinegar
¼ cup soya sauce
¼ cup ketchup
3 cloves garlic, finely minced
1” piece ginger, finely minced
1 whole star anise
1 cinnamon stick, broken into pieces
1 tsp smoked paprika
1 tsp red chili flakes
1 tsp sea salt
¼ tsp ground cloves
¼ tsp ground cardamom
½ cup fresh cilantro, finely chopped

Directions

BBQ Sauce

  1. Combine all of the ingredients, except fresh cilantro into a medium saucepan
  2. Cook over medium high heat for 20 minutes or until the sauce thickens and coats the back of a spoon
  3. Stir in cilantro; cover and keep warm until ready to use
  4. Remove racks of lamb from refrigerator; season with salt and pepper
  5. Preheat grill to 500ºF and brush grates with oil
  6. Place the lamb racks, skin side down on the grill and cook without turning for 10 minutes; flip the lamb and turn heat to 375ºF and cook for an additional 15 minutes
  7. Brush the racks generously with bbq sauce; and cook until sauce caramelizes; approximately 2 minutes per side or an internal temperature of 125ºF (medium rare) is reached, or your desired doneness
  8. Top with additional freshly chopped cilantro if desired
  9. Remove from grill, cover loosely with aluminum foil and allow to rest 10 minutes before slicing

 

 

 

 

 

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*All cuts not available at all retailers