If you don’t have time to grill, go for the roast.
Servings: 6 People
3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
2 tablespoons honey
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 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.
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.
*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.
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).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F
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.