PORT MARINATED RACKS OF LAMB
PORT MARINATED RACKS OF LAMB
Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
1/3 cup of ruby port (75ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black peppercorns (15ml)
1 tablespoon fresh garlic (15ml)
2 tablespoons shallots, minced (30ml)
3 tablespoons balsamic vinegar (45ml)
2 racks of lamb, chine bones removed, racks frenched
Salt and pepper to taste
Place the racks of lamb into a sealable plastic bag.
In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the lamb. Seal the bag and place it in the fridge to marinate for 2 hours.
Preheat the grill to 375ºF. Drain the lamb and scrape off the marinade. Rub the lamb with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Oil the grill and place the lamb meat side down for 6 minutes with the lid up. Move meat away from any flare ups that may occur. Flip and continue to grill for another 6 minutes or until internal temperature reaches 130 ºF (medium rare).
Let the lamb rest for 5 minutes under a foil tent before serving.
Yield: 4 servings or 4 chops each.
Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
1/3 cup of ruby port (75ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black peppercorns (15ml)
1 tablespoon fresh garlic (15ml)
2 tablespoons shallots, minced (30ml)
3 tablespoons balsamic vinegar (45ml)
2 racks of lamb, chine bones removed, racks frenched
Salt and pepper to taste
Place the racks of lamb into a sealable plastic bag.
In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the lamb. Seal the bag and place it in the fridge to marinate for 2 hours.
Preheat the grill to 375ºF. Drain the lamb and scrape off the marinade. Rub the lamb with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Oil the grill and place the lamb meat side down for 6 minutes with the lid up. Move meat away from any flare ups that may occur. Flip and continue to grill for another 6 minutes or until internal temperature reaches 130 ºF (medium rare).
Let the lamb rest for 5 minutes under a foil tent before serving.
Yield: 4 servings or 4 chops each.
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