This simple Easter recipe demystifies the preparation of an impressive rack of lamb and will have your guests raving. I love to pair this with one of my favorite condiments, Crosse & Blackwell® Mint Sauce*. It contains simple ingredients, no sodium, and adds a blast of flavor to lamb, cucumbers and salads. Searing the lamb on the stovetop is another way to prepare this recipe.
Grilled Rosemary-Thyme Rack of Lamb Recipe
1/4 cup (60 ml) dry red wine, such as Cabernet
2 tablespoons (22 g) Dijon mustard
3 tablespoons (5 g) chopped rosemary (or 2 teaspoons dried rosemary, crumbled)
2 tablespoons (5 g) chopped thyme (or 1 teaspoon dried thyme)
1 tablespoon minced garlic
1/2 teaspoon dried oregano (or 1 1/2 teaspoons fresh)
1/2 teaspoon freshly ground black pepper
1 tablespoon (15 ml) expeller-pressed canola oil
1/4 teaspoon salt
2 racks of domestic lamb (one rack provides 2 four-rib servings)
In a shallow dish, whisk together all ingredients except oil and lamb. Slowly drizzle in oil while whisking to incorporate.
Using a boning knife, slice the excess flap of fat off of the lamb, being careful not to cut off any of the meat (or ask your butcher to do it for you). Discard fat. Coat lamb in marinade and refrigerate for at least 2 hours, up to 48 hours.
One half hour before cooking, remove lamb from refrigerator to room temperature. Preheat grill on medium (about 350ºF, 180ºC, or gas mark 4). Wrap pieces of foil around both sets of exposed ribs to prevent charring.
Lightly oil grate and place meaty side of lamb on grill*. Press the middle of each piece down gently and close lid. Cook for 3 to 5 minutes until browned, not charred. Turn lamb to other side and cook to medium-rare, about 5 minutes depending on thickness or until meat reaches an internal temperature of 135°F (57°C). Allow to rest 5 minutes to allow juices to redistribute before carving into individual servings. Right before serving, sprinkle top cut sides of lamb sparingly with Black Diamond finishing salt, one of my favorites for special occasion meats.
*I do not have a business relationship with Crosse & Blackwell®.
*Alternatively, you can cook the lamb by searing in a bit of oil in a sauté pan on medium-high heat and finishing in a hot oven for about 10 minutes, depending on thickness.
Makes 4 servings (4 ounces trimmed lamb each)
Active prep time: 15 minutes plus 2 hours for marinating. Cooking time: 20 minutes
Nutrition Facts (per serving): Calories 205, Total fat 12 g, Saturated fat 3 g, Trans fat 0 g, Sodium 381 mg, Cholesterol 56 mg, Total carbohydrates 2 g, Fiber .5 g, Protein 17 g, Vitamin A 2% DV, Vitamin C 4% DV, Calcium 3% DV, Iron 9% DV
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Grilled Rosemary-Thyme Rack of Lamb
By March 27, 2012Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Delicious grilled herb crusted rack of lamb recipe with red wine marinade. Roasted rack of lamb recipe
- 2 racks domestic lamb
- 1/4 cup (60 ml) dry red wine such as Cabernet
- 2 tablespoons (22 g) Dijon mustard
- 2 teaspoons dried rosemary or 2 tablespoons (5 g) fresh
- 1 teaspoon dried thyme or 2 tablespoons (5 g) fresh
- 1/2 teaspoon garlic powder or 3 teaspoons fresh
- 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh
- 8 turns freshly ground black pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 1/4 teaspoon salt
- 2 teaspoons canola oil
- Using a boning knife, slice the excess flap of fat off of the lamb, being careful not to cut off any of the meat (or ask your butcher to do it for you). Discard fat. Halfway between the fourth and fifth rib, cut each rack in half to make a total of four portions. Place lamb portions in a gallon-sized plastic zipper bag.
- In small bowl, whisk together the next seven ingredients. Slowly drizzle in olive oil while whisking. Pour marinade into bag over meat. Seal bag and turn it so that the lamb is evenly covered with the marinade. Refrigerate for at least 2 hours, up to 24 hours.
- One half hour before cooking, remove meat from refrigerator to take the chill off. Pull lamb from marinade, put on a plate and sprinkle with salt. Heat large sauté pan over medium-high heat and add oil. Once oil shimmers, add lamb to pan with the fatty side down. Reduce heat to medium.
- Press each piece down gently and tilt pan slightly to evenly disperse oil and assure even browning. Cover, leaving lid slightly ajar for steam to escape. Cook for 3 minutes until browned. Next, turn and position pieces of lamb to brown the bottom sides and cook for 2 minutes. Turn each piece so that the fatty, rounded side faces up again. Replace lid and cook until medium rare and meat reaches an internal temperature of 135°F, about 5 more minutes.
- Allow to rest for five minutes before carving.