A very easy and delicious grilled rack of lamb. The Pinot Noir wine tenderizes the lamb.
More of Linda's wonderful
Lamb Recipes. Also learn
How To Cook Perfect Boneless Leg of Lamb.
Don't forget to check out my
Grilled Rack of Lamb with Pinot Noir Marinade dinner menu and my
Rack of Lamb (Easter Dinner) Menu using this wonderful
Grilled Rack of Lamb with Pinot Noir Marinade.
Grilled Rack of Lamb with Pinot Noir Marinade
Recipe Type:
Lamb,
Wine,
Entree
Yields: 6 servings
Prep time: 15 min
Cook time: 18 min
Ingredients:
Pinot Noir Marinade (see recipe below)
3 racks of lamb (6 to 8 chops per rack), fat removed and frenched*
2 tablespoons honey
*Trim fat from roast to
expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on
meat. An easier way is to ask your butcher to dress rack and trim
all fat from the ribs.
Preparation:
Prepare Pinot Noir Marinade; set aside.
Arrange racks of lamb in a single
layer in a large baking dish. Pour Pinot Noir Marinade over the
lamb; turning lamb to coat. Cover and refrigerate at least 2 hours,
turning and basting often. NOTE: I like to use
large resealable plastic bags for the marinating. One (1) lamb rack
fits nicely into a large plastic bag. Divide the marinade between
your bags of lamb racks. I also like to marinate in the refrigerator overnight.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room
temperature. Remove lamb rack from marinade; reserving the marinade.
Mix honey into marinade and set aside to use when serving the lamb.
When ready to grill, preheat barbecue
grill to medium-high heat (350 degrees F). Sear the lamb racks on
the hot grill, fat side down for 1 minute. Turn and sear the other
side for 1 minute. Turn back onto fat side and cook for
approximately 6 to 8 minutes, basting occasionally with the Pinot
Noir Marinade. Turn and cook another 6 to 8 minutes, basting
occasionally, or until a
meat thermometer registers desired temperature (see below).
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
In a small saucepan, bring the
reserved honey/marinade mixture to a boil; let boil until mixture is
reduced by 1/2. Additional pinot noir wine may be needed - use
your best judgment. Keep warm until ready to serve.
Remove from grill and transfer onto a
cutting board; let stand 15 minutes before carving. During this time
the meat continues to cook (meat temperature will rise 5 to 10
degrees after it is removed from the oven).
When ready to serve, slice
between racks into single-rib portions (hold the rack by the bones
and in one slice, run the knife between the ribs) and serve on
individual serving plates. Top the lamb with the reserved
honey/marinade mixture.
Makes 6 servings.
Pinot Noir
Marinade:
2 cups Pinot Noir
wine
1/4 cup extra-virgin
olive oil
3 tablespoons chopped fresh
rosemary
2 tablespoons minced
garlic
2 teaspoons good-quality
balsamic vinegar
1/2 teaspoon coarse
salt
1/2 teaspoon freshly-ground black
pepper
In a large bowl, combine pinot noir
wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and
pepper.
