| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups soy sauce
- 1 1/2 cups Burgundy wine
- 1 cup red wine vinegar
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 (10 to 12-ounce) racks of lamb, frenched
- Roasted Garlic Rosemary Butter, recipe follows
- Balsamic Mint Vinaigrette, recipe follows
- 6 large garlic cloves, peeled
- Olive oil, for roasting garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1 stick butter, softened
- Pinch salt
- 1 tablespoon Dijon mustard
- 1/2 cup fresh mint leaves
- 2 peeled shallots
- 1/2 cup balsamic vinegar
- 1 1/2 cups olive oil
- Salt and freshly ground pepper
- Salt and freshly ground pepper
Instructions
- Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
- Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
- Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.
- In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2079 |
| Total Fat | 193 g |
| Saturated Fat | 62 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 234 mg |
| Sodium | 5450 mg |
Reviews
Great flavor in the lamb. 9 year old approved. The mint vinaigrette is a touch strong,,,I had to triple the mint to get around the vinegar and mustard.
BEST LAMB EVER!
I cooked the lamb on my Green Egg at about 550 degrees for just a few minutes. Crispy on the outside and perfectly moist. The matching of flavors of the ingredients was balanced perfectly. I prefered them without the sauce, but my wife insisted it added to the flavor.
I cooked the lamb on my Green Egg at about 550 degrees for just a few minutes. Crispy on the outside and perfectly moist. The matching of flavors of the ingredients was balanced perfectly. I prefered them without the sauce, but my wife insisted it added to the flavor.
This recipe is perfect as is. Hands down one of the best.
I have made this rack of lamb so many time that I have had to reprint it so I can read it! (My copy is at least 6 years old It’s especially good with New Zealand lamb that Costco and Sam’s sell (NZ lamb has a stronger taste. I use fresh garlic and only 1 1/2 Cups of burgandy wine for the marinade. I often cut the Mint Vinaigrette receipe in half.
I don’t make rack of lamb often — this was the first time — but the marinde was very good. I skipped the mint vinaigratte. I grilled the lamb and was delighted with the outcome.
the “dipping sauce’ was overpowering and not at all an enhancement to the lamb. will not make it again. marinade okay but overall not very good.
Very good. This is one of the best recipes for lamb ever
My husband and I made this recipe for our Christmas Dinner. It was fabulous!! The marinade was wonderful and so was the balsamic vinaigrette! This dish made our evening!
This is the second time I made this recipe and everytime my father loves it…best lamb he has ever had…thanks for the recipe will definatley do it again.
I was suprised how good this turned out, even with my poor cooking skills. Thank you so much for a great anniversary dinner