So many delicious marinades for lamb! Which is why I selected the recipe below--not for the cooking instructions. It's summer, so of course we'll be grilling.
I could easily convert from eating beef to lamb. While growing up, I repeatedly heard about my father's nasty mutton experience and how he's never forgotten the smell. It's probably why I had to reach my 4th decade before touching it.
I'm thinking of this dish for a side. Sounds simple, yet tasty.
Here's a link for other rack of lamb recipes.
Chowhound folks have some nice grilling tips
Contributed by Marcia Kiesel SERVINGS: 8
Rack of Lamb with Soy-Balsamic Marinade from Wine & Food
Ask the butcher to french the bones and trim the fat for you.
ACTIVE: 15 MIN TOTAL TIME: 2 HRS 30 MIN SERVINGS: 8
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon finely grated lemon zest
Four 8-chop racks of lamb, bones frenched, fat trimmed and scored
Salt and freshly ground pepper
1/4 cup vegetable oil
In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once.
Preheat the oven to 450°. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of the vegetable oil until shimmering. Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes; turn and sear the meaty side of the racks, about 2 minutes longer.
Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers 120° to 125°(for medium rare meat). Let the lamb rest for 10 minutes before carving.