|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These French cut Racks of Lamb are marinated in a flavorful herb-Dijon marinade, then grilled to perfection. This recipe is simply a delicious treat for special occasions, but simple enough for a family meal.
- 2 lamb racks (French cut)
- 1/4 cup/60 mL balsamic vinegar
- 1/4 cup/60 mL Dijon mustard
- 1/4 cup/60 mL dry red wine
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons/30 mL Worcestershire sauce
- 2 teaspoons/30 mL soy sauce
- 1 teaspoon/5 mL basil
- 1 teaspoon/5 mL thyme
- 1 teaspoon/5 mL black pepper
- Salt to taste
Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in this mixture for about 12 hours.
Preheat grill and prepare for indirect grilling at about 300 F.
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 for the first 30 minutes.
Remove from grill when done (an internal temperature of 145 F.) and let rest for 10 minutes. Carve and serve.
Tell your butcher you want the lamb racks French cut.