These French cut racks of lamb are marinated in a flavorful Asian fusion marinade, then grilled to perfection.
Prep Time: 1 hours, 30 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- 2 lamb racks
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup dry red wine
- 4 cloves garlic, minced
- zest of 1 lemon
- 2 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- salt to taste
Preparation:
Tell your butcher you want the lamb racks French cut. If he doesn't know what you are talking about find another butcher. Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in mixture for 24 hours. Preheat grill and prepare for indirect grilling. Combine Dijon mustard, red wine, Worcestershire sauce and soy sauce in a bowl. Remove lamb racks from marinade and place on grill over indirect heat. Grill for one hour or until done, basting with mustard sauce every 20 minutes. Remove from grill when done, let rest for 10 minutes, carve against the grain, and serve.
