BBQ Roasted Rack of Lamb

BBQ Roasted Rack of Lamb

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"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."
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45 m servings 543 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 2220 mg
  • 89%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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My husband loves rack of lamb so I chose this recipe for Father's Day. Unfortunately, there were no racks at the supermarket so I made do with some very nice lamb chops instead. The marinade was...

Followed the recipe almost, with the exception of the apple cider vinegar. thought I had it, but substituted red wine vinegar, instead. OMG. I normally have made lamb, in the oven. This is th...

my sister didn't have a grill so I baked them at 250°. My lamb wasn't a rack, I had riblets. I chopped the red onions and laid them at the bottom of the pan. I mixed the ingredients together and...

Cooked just as it is written. Turned out perfect. Will save this and do again.

This was excellent!! I made it as posted and was very pleased with the sauce. It would be excellent on other meats as well.

Super easy and delicious. I marinated the meat for the afternoon. The flavor was wonderful and the red onion adds a nice added flavour. Will definitely make again and again.

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