Barbecued Spiced Rack of Lamb

Barbecued Spiced Rack of Lamb

Score the skin with the tip of a sharp knife in a lattice fashion, being careful not to pierce the flesh, before rubbing in the marinade. Using some turf bring an Irish smokiness to the meat.
5 from 1 vote
Course Main Course
Cuisine Asian, barbecue, BBQ, Fusion, Irish
Servings 4


  • barbecue


  • 2 tbsp hoisin sauce
  • 2 tbsp rapeseed oil
  • 2 tsp fresh ginger grated
  • 2 tsp black peppercorns crushed
  • 1 tsp five-spice powder
  • 2 Achill rack of lamb French trimmed
  • 12 asparagus trimmed
  • 1 handful salad leaves
  • 2 tbsp balsamic dressing
  • Salt and pepper


  • Preheat a gas barbecue to medium heat or a charcoal until white ashes forms on the glowing coal.
  • Place all the marinade ingredients into a food processor or a pestle and mortar.
  • Combine until the mixture has a coarse consistency. Transfer the mixture into a large bowl and coat the racks of lamb all the way through. You can marinate overnight if desired.
  • Add a piece of turf into the barbecue ashes if using charcoal barbecue.
  • Place the rack of lamb onto the barbecue and grill for 5 minutes over direct heat. Move into a indirect heat or cooler part of the barbecue and continue to grill for a further 20 minutes or until cooked to your liking.
  • Just before serving, add the asparagus onto the barbecue. Season with salt and pepper and cook for 3-4 minutes until charred. Remove from the barbecue and place on a serving platter with the racks of lambs. Let the meat settle for 3-5 minutes.
  • Carve and serve with the asparagus and some salad leaves with some balsamic dressing.
Keyword Lamb

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