Grilled Rack of Lamb

Posted on 20 April 2009

2 cups red wine – Pinot Noir or Merlot works…
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

That’s enough marinade for a couple racks. Put them in a zip-loc bag with the marinade in the fridge for 2-3 hours. Take them out a half hour before grilling and allow to warm up a bit. Heat grill to high, and grill ribs on each side about 3 minutes to get a good sear going. Move the ribs to indirect heat and cook until internal temperature about 120-130 (depending on how you like it.) remove to plate and allow to sit about 10 minutes before carving.


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