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Beer & Mustard-Marinated Rack of Lamb

Lamb Rack Marinated in BEER!!!! I learned this recipe in Norway, and it’s perfectly suited to a winter dinner party!

Make sure to choose a beer you love - I find that lager is the best, however Coopers is always a safe choice. The flavour of the marinade penetrates the lamb so well and keeps it very moist. Don't be afraid if you have a lot of marinade to dispose of, this will have been effective. The flavour is such a refreshing change from a wine marinade, and is a meal well suited to an Australian barbeque. As well as for serving four, this is also a good dish to cook for a big occasion.

Prep Time

    •    Prep time: 1 hour
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    1 Australian rack of lamb (Portion size: 2 lamb chops)
    •    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


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.

This great family recipe is thanks to True Aussie Beef and Lamb at


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