Grilled Rack of Lamb with Pinot Noir Marinade
A very easy and delicious grilled rack of lamb that is sure to please everyone you serve it to. This lamb dish would be great for your next dinner party as it makes an elegant presentation, plus the taste is fantastic. The Pinot Noir wine tenderizes the lamb and also pairs very nicely with the grilled flavors. A Papapietro Perry favorite!
Pinot Noir Marinade (see recipe below)
3 racks of lamb (6 to 8 chops per rack), fat removed and frenched
2 Tablespoons honey
Pinot Noir Marinade:
2 c. Papapietro Perry Pinot Noir
¼ c. olive oil
3 T. chopped fresh rosemary
2 T. minced garlic
2 t. balsamic vinegar
½ t. coarse salt
½ t. freshly ground black pepper
In a large bowl, combine Pinot Noir, olive oil, rosemary, garlic, balsamic vinegar, salt and pepper.
*Trim fat from roast to expose 1 to 1½ inches of bones and about ⅛ inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
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.
When ready to cook, remove lamb from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade.
When ready to grill, preheat barbecue grill to medium-high heat (350°). 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.
Rare 120 degrees
Medium Rare 125 degrees
Medium 130 degrees
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 grill). 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. Makes 6 servings.