3 racks of lamb (6 to 8 chops per rack), fat removed and frenched
2 Tablespoons honey
Pinot Noir Marinade
2 cups Papapietro Perry Pinot Noir
1/4 cup olive oil
3 Tablespoons chopped fresh rosemary
2 Tablespoons minced garlic
2 teaspoons balsamic vinegar
·½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
Makes 6 servings
In a large bowl, combine pinot noir, olive oil, rosemary, garlic, balsamic vinegar, salt and pepper.
*Trim fat from roast to expose 1 to 1 ½ inches of bones and about 1/8 inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade.
When ready to grill, preheat barbecue grill to medium-high heat (350 degrees). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to8 minutes, basting occasionally, or until a meat thermometer registers desired temperature.
Rare 120 degrees
Medium Rare 125 degrees
Medium – 130 degrees
Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven). When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates.