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This is from that guy Robert Rainford or whatever from License to Grill. I like his stuff alot, he keeps it really simple and its not time consuming. He has some real good stuff on his website if you arent real advanced, or if you dont have much time to prep!!
Port Marinated Racks of Lamb
Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
½ cup of ruby port (125ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain Dijon mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black pepper (15ml)
1 tablespoon fresh garlic (15ml)
2 tablespoons shallots, minced (30ml)
1 tablespoon of brown sugar (15ml)
3 racks of lamb, chine bones removed, racks frenched
Salt and pepper to taste
Place the racks of lamb into a sealable plastic bag.
In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the lamb. Seal the bag and place it in the fridge to marinate for 2 hours.
Preheat the grill to 375ºF (187ºC).
Remove the lamb from the marinade and scrape off as much of the liquid as possible. Rub the lamb with the remaining 1 tablespoon of olive oil and season with salt and pepper. Wrap the frenched bones of the lamb in tin foil.
Oil the grill and place the lamb meat side down for 6 minutes with the lid up. Move meat away from any flare ups that may occur. Flip and continue to grill for another 6 minutes or until internal temperature reaches 130 ºF (65ºC) (medium rare).
Let the lamb rest for 5 minutes under a foil tent before serving.
Yield: 4 servings
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