| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 cup whiskey (recommended: Jack Daniel’s)
- 1 cup steak sauce (recommended: Lea & Perrins)
- 1/2 cup molasses
- 2 racks of lamb
- 1 tablespoon garlic salt
- 2 teaspoons ground black pepper
Instructions
- Set up the grill for direct cooking over medium-high heat and oil the grates.
- In a small saucepan, combine whiskey, steak sauce, and molasses. Bring to boil, reduce the heat, and simmer for 20 minutes. Remove from the heat and set aside.
- Season the racks of lamb with the garlic salt and pepper and place on the grill, meat side down. Cook for 10 to 12 minutes. Turn and continue cooking for another 10 to 12 minutes, basting the meat with sauce every 5 minutes. If bones start to burn, fold a piece of aluminum foil over the ends.
- Remove from grill and baste with sauce. Let stand 5 minutes before cutting. Serve the lamb chops with extra sauce on the side.
- INDOOR: Preheat oven to 425 degrees F. Prepare and season racks as directed. Place on foil lined baking sheet fat side up. Roast for 20 to 30 minutes, or until meat registers 135 to 140 degrees F for medium. Baste with sauce every 10 minutes. Transfer the racks to a cutting board, brush with sauce, and tent with foil. Let sit 10 minutes before cutting.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 29 mg |
| Sodium | 780 mg |
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 29 mg |
| Sodium | 780 mg |
Reviews
The SAUCE WAS AMAZING! I would put it on a shoe. I cooked the lamb on the grill so used those directions. Perfectly medium rare. The carmelization of the sauce and a bit of char and a little tang in the sauce was the perfect bite! This is a new favorite!
This is perfect for the grill. I have made it twice with excellent results both times. For New Years Eve I’m going to try it in the oven.
Fabulous! I have broiled this, grilled this, and this Easter I am roasting, then broiling. There is absolutely nothing not to love about it, if you can read and follow directions! Kudos to Sandra Lee!
What a surprise have used the sauce on pork chop and plan on keeping extra around for other BBQ s.
For the love of God… How did this nice woman get a cooking show? This is a very expensive cut of meat and then to kill it all over again with this was truly a culinary flop. Sorry, but I won’t be Sandra lee’ing anymore.
A must have in your files.
WHEN I SMELLED THE BURBON IN THE SAUCE I THOUGHT I WOULD NOT LIKE IT, BUT WAS VERY GOOD. I TOOK SOME TO WORK FOR MY CO-WORKERS AND NOW THEY WANT ME TO COOK EVERY DAY. THANKS FOR A GREAT RECIPE.
and did not taste right with the lamb.
Absolutely loved the recipe!! The lamb rack turned out fantastic. And the grilled asparagus was delicious.
The sauce was horrible! It was so strong you couldn’t taste the lamb.