One of my favorite and easiest recipes to prepare is Grilled Rack of Lamb. You really don’t need anything other than these finger-licking lamb popsicles. They are crispy, juicy, and perfectly salty little flavor bombs that are the perfect got to dish for a quick & fancy dinner night. I’m serious when I say these are one of the most delicious grilled foods I’ve ever tried. They can also be the perfect appetizer dish to amaze your guests when hosting at home or you can prepare a platter to take to a party. They will be a hit with everyone!
For this occasion I decided to pair them with a Meritage or “California Red Blend”. Meritage is a “New World” wine blend of two or more of the red “noble” Bordeaux varieties from the following varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. If you decide to go for the original Bordeaux wine from France, you will want to pick from the Left Bank. These wines are Cabernet Sauvignon dominant and pair nicely with heavy, fattier, saltier and spicier steaks and lamb. If you are not able to get any of the suggested Bordeaux wines, just be sure you select one blended with a dominant Cabernet Sauvignon.
Bordeaux, France is one of, if not the most, well-known wine regions in the world. When a Bordeaux blend is done correctly the result is an elegant, complex, sophisticated wine that reflects the character of the great wines of the Bordeaux region.
Now I’ve made myself thirsty and hungry after talking about these two great elements of one of my favorite dishes. It’s also good to note that Cabernet is lamb’s classic partner ant that’s why a good Bordeaux blend goes so well with them; but you can also pair it with a bottle of the Southern Rhone or even a Cabernet Sauvignon from Napa Valley, California. They also make for a great pairing and compliment the dish nicely.
Now let me share this awesome recipe of the Grilled Rack of Lamb that I love to prepare.
Grilled Rack of Lamb
Ingredients
- 1 Rack Lamb Costco sells the perfect package in their meat department
- 1 tbsp Rosemary Fresh, chopped
- 1 tbsp Thyme Fresh, chopped
- 4 clove Garlic Minced
- 1 tbsp Spicy Brown Mustard
- 1 tbsp Soy Sauce
- 1 lemon Juice
- 1/4 cup Extra Olive Oil
- 1/4 tsp Salt I prefer himalayan salt
- 1/4 tsp Pepper
Instructions
- With the exception of the lamb, mix all the above ingredients in a small bowl and whisk
- Once mixed, pour the mixture into a large zip-lock bag, the add the rack of lamb and seal the bag. Gently mix/rub the marinade all over top to bottom and let it rest in the bag.
- Allow the lamb to marinade up to 24 hours or minimum 3 hours in the refrigerator.
- Heat one side of grill on med to high heat, leaving one side (top or side) off
- Remove the lamb from the refrigerator and allow it to come to room temperature in the bag for even cooking, appox. 1 hour prior to cooking. Then place the lamb bone side down on the side of the grill that is off, and cook for 20 min with indirect heat or until the temperature on the lamb reaches 125 degrees.
- Remove from grill and allow the lamb to rest for 5 min.
- Place the lamb back on the grill opposite side down on the fire side on for 3-5 min until temperature reaches 135 degrees, for medium rare, remove from grill and let it sit 5-10 min before slicing
- Slice and place on a board or serving dish. You may do some of these suggestions for extra flavour: squeeze some lime over them, add some fresh chopped herbs, or any other desired dressing you may enjoy.
