| Yield: | 4 servings |
Ingredients
- 1 tablespoon black peppercorns, plus ground pepper
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 sprigs thyme
- 1/4 cup finely chopped garlic
- 1/2 cup canola oil
- 2 lamb racks, about 1 pound each, chine bone removed
- 2 tablespoons chopped chives, for garnish
Instructions
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 921 |
| Total Fat | 85 g |
| Saturated Fat | 27 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 27 g |
| Cholesterol | 126 mg |
| Sodium | 1143 mg |
| Serving Size | 1 of 4 servings |
| Calories | 921 |
| Total Fat | 85 g |
| Saturated Fat | 27 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 27 g |
| Cholesterol | 126 mg |
| Sodium | 1143 mg |
Reviews
Served this recipe for Thanksgiving! What a hit! I knew that they would not, unfortunately, be served hot off the grill, so I took the residual marinade and simmered it on the stove while grilling. Poured it over the two racks to keep them warm and that was a phenomenal serendipity. Also, although not mentioned, I always protect the exposed bones with aluminum foil; if the drippings flare and burn the bones, that’s an odor that the meat absorbs and will totally ruin your investment. Definitely use a quality meat thermometer! Done right, this is a reasonably simple recipe, but is sure to impress your guests.
Most outstanding. Marinated overnight. Used 1 tsp ground thyme and substituted olive oil for canola and scallions for chives. Added 1/4 cup rosemary, 1/3 cup parsley, and 1/2 tsp red pepper flakes to marinade. Rack (from Costco) was the best I have ever had, including restaurants. Still dripping in marinade, the lamb was in flames on the grill which caused a nice char. Be careful it doesn’t over-char. This is my new rack of lamb recipe.
I was minus some ingredients for the “normal” marinade, that I thought was perfect. But the lamb was all thawed and prepped, and it was raining. Went on-line for some ideas and found this! Perfect. This is now my husband’s absolute favorite. There is just the right juxtaposition of flavors without being heavy. It disappeared!